#2 Champion Coffee Costa Rica, Anerobe Caturra/Gesha

Natural Reserve Volcan Azul
Anerobe Caturra/Gesha 

Caramel, Peach/honey, Jasmine sweetness, Tangerine, Citric notes, French Nougat.

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A Signature Coffee Journey

This coffee has been a cornerstone of my signature beverages in both the Danish Barista Championship and the World Barista Championship. It embodies a journey of innovation, collaboration, and discovery, which began during my visit to Volcan Azul in Costa Rica in January. Together with Alejo Castro, I worked on an experiment that we initiated in 2018, aiming to unlock untapped potential in the coffee fermentation process.

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The Experiment: Unlocking the Potential of Mucilage

The project focused on mucilage, the sticky layer left on the coffee bean after depulping. Traditionally discarded, mucilage is rich in natural sugars and flavor compounds, prompting us to explore its potential to enhance the coffee’s profile.

When we embarked on this experiment in 2018, the results were uncertain. Today, I am thrilled with the outcome: a coffee that features a rich body, a silky texture, and a velvety mouthfeel, alongside the delicate traits of Gesha—peach, bergamot, and jasmine—shining brightly and transparently in the cup. Most importantly, the process preserves the unique characteristics of each variety with remarkable clarity.

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The Process: An Innovative Blend of Two Varieties

This experiment brings together the best of two renowned varieties, Caturra and Gesha, through an innovative fermentation process:

• Caturra:

  • Known for its chocolatey richness and pleasant mouthfeel.
  • Picked at a Brix level of 24% to ensure optimal sugar content.
  • Undergoes a 24-hour water soak, initiating a natural fermentation process.

• Gesha:

  • Celebrated for its bright acidity and rare floral and citrus notes, including jasmine and bergamot.
  • Picked at a Brix level of 22–25%.
  • Fresh mucilage from same-day harvested Gesha cherries is added to the Caturra fermentation tank for an additional 24 hours, enriching the process with Gesha's distinct traits.

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The Result: A Cup Like No Other

This meticulous process creates a cup that blends the smooth, chocolatey notes of Caturra with the bright acidity and delicate florals of Gesha, delivering:

• A rich body,
• Velvety mouthfeel,
• And layers of complex flavors, including peach, bergamot, and jasmine.

The result is a coffee that harmoniously balances tradition and innovation.

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A Journey of Discovery

This coffee represents the culmination of years of experimentation and refinement. It showcases how fermentation techniques and varietal blending can unlock new dimensions in coffee, offering endless opportunities to explore and push the boundaries of flavor.

This is not just a coffee—it's a testament to what can be achieved through curiosity, dedication, and a relentless pursuit of excellence.

Variety	100 % Arabica Caturra
Processing	Anerobe process with Geisha mucilage
Land/Region	Costa Rica/West Valley
Farmer	Alejo Castro
Altitude	1497 masl for Caturra and 1551 for Geisha
Cupping Score	94
Roast Master, Quality cupper & Barista	Søren Stiller Markussen.