Costa Rica Forest Berries Aerobic Cold 96h Fermentation

Finca El Dragón is located in San Francisco, Costa Rica, at an altitude of 1850 to 1900 m above sea level. It is managed by Enrique Ardón and his wife Maricruz Jiménez. This beautiful part of Costa Rica grows most of the local coffee. The high altitude positively affects the sweetness and flavor complexity of the coffee. A typical feature is the small size of individual beans.

Forest Berries refers to last year's success with a 20-kilogram nanolot, which we simply called “Cold Fermentation” – 72 hours of cold fermentation. After roasting, almost all the coffee went to England, and only a few boxes entered the "market". This year, we present it in a modified version – with four-day fermentation. Thanks to proven procedures, we have also increased the amount of available coffee, although it is still a microlot.

The coffee comes from Enrique's farm, which you know well from our offer. Enrique is our good friend and exclusive partner – all the production he exports outside Costa Rica he sends only to us. This allows us to support him in testing new fermentation methods. The coffee cherries had to reach a precise sugar content before harvesting. Once achieved, they were picked and destemmed. Then the beans were placed in plastic containers with pulp for four days, in a cool part of the house, where the temperature is stable. After separating the pulp, the coffee is dried in the sun.

DIRECT TRADE :)