Reminds us of -- Cherry Pie & Apple Jolly Rancher
12oz | 5lb Bulk Bags

Don Senel & Allan Campos // El Cola Roja, Brunca, Costa Rica
Anaerobic, dry-processed (natural) Villa Sarchi // 1800+ masl

This is the funky, fun companion lot to Allan Campos' natural catuai. Produced and processed by Allan and his dad, Don Senel, get ready to have your tastebuds smacked with the crazy flavors of this anaerobic, dry-processed coffee. It's a wild ride and such a special coffee that we've been buying it for THREE seasons in a row (and we've been buying from Campos fam for four years running now).

Cultivated on the family's smaller El Cola Roja farm in the mountainous Brunca region of Costa Rica, Don Senel and Allan processed this particular lot using an anaerobic, dry process. What the hell does that mean? ... well, after harvest, cherries are sorted via a destoner and a floatation system to remove debris and defective cherries. The sorted cherries are then pre-dried on raised beds for 72 hours until reaching an average of 25–28 degrees Brix. The pre-dried coffee is then deposited into sealed fermentation tanks where it is fermented in an anaerobic (no oxygen, ya heard!) environment. This fermentation is monitored daily through pH measurements, and fermentation is stopped only after the cherries reach the optimal pH level. Fermented cherries are then taken to a greenhouse where they are dried for 35–40 days to reach 10% humidity. The dried cherries are then rested for at least two months at Don Senel's warehouse before being milled and prepared for export.

All this fun processing leads to a coffee bursting with fruit sweetness and funky fermentation notes. We're tasting cherry pie, especially that pastry note, and the punchiness of an apple jolly rancher. Give it a whirl if you want to see how wild specialty coffee processing can get.