UnionTown Recommendations
Brew Methods: French Press, Pour over, 
Roast Level: Ligh, Medium
 
About this coffee
The Anaerobic process begins with handpicked, mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. The coffee is depulped and placed in stainless steel tanks with all its mucilage. As the fermentation begins, oxygen decreases and the carbon dioxide increases causing pressure to build up in the tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the complex cup profile. Once ready, the coffee is 100% sun dried.
 
Flavor notes: Cinnamon, Hibiscus, Strawberry, Lemongrass, Tea Rose
Varietals: Caturra, Catuai
Process: Anaerobic
Region: Tarrazú
Altitude: 1600-1750