COSTA RICA – TRES RÍOS | Café de spécialité honey anaérobie

THE TERROIR OF COSTA RICA TRES RIOS SPECIALTY COFFEE

This Costa Rica Tres Rios specialty coffee comes from the Los Cipreses plot,
located at Finca La Isabela. At an altitude of 1,700 to 1,800 meters,
the cherries ripen slowly in a cool, mountainous climate.

This gradual maturation allows the beans to develop great
aromatic complexity and remarkable natural sweetness.
The Tres Rios region is known for producing some of Costa Rica’s
finest coffees.

The variety grown here is Centroamericano, an F1 hybrid selected
for its disease resistance and high aromatic potential.

The anaerobic honey process used for this lot is particularly technical.
After harvesting, the cherries first undergo 24 hours of controlled oxidation.

They are then placed in a bioreactor for a 72-hour anaerobic fermentation
with a culture of natural microorganisms.
The temperature is kept between 25 and 35 °C to fix the aromas in the bean.

The beans are then dried for more than 28 days on raised African beds.
This slow drying stabilizes the aromatic structure and produces a cup
that is expressive and complex.

The first impression is intense and sweet. The mid-palate develops a
syrupy texture reminiscent of honey and caramel. The finish reveals
fruity notes of peach wine and citrus.

YOUR ROASTER’S REVIEW

“A remarkably expressive and indulgent coffee. The sweetness of honey and nougat
takes center stage, supported by notes of mandarin and peach wine, with a touch
of lime on the finish.”

Each origin has a unique flavor profile.
Discover them in the coffee shop.

Our role is to support the producer’s work through precise, carefully tailored roasting.
We aim to bring out the coffee’s natural balance and complexity while respecting its character.

To learn more about our approach, visit
our work as roasters.