Costa Rica La Minita Anerobic Washed

This Costa Rica coffee was processed using a new process in the coffee industry. It's called anaerobic process because the coffee is put in containers with no oxygen as it is dried. 

This coffee was grown and processed at the La Minita estate in the Tarrazu region. I'm roasting it about 4 degrees lighter than normal La Minita coffee and coaxing out some winey, cinnamon, brown sugar, peach notes. It's much better than I thought it was going to be! I've had anaerobic coffees from a few other sources and been disappointed in them, but this one turned out well. It was packed in a vacuum sealed bag at the farm to keep it fresh.