Tarrazú Anaerobic – Finca San Diego (7252D)

Ranked among the happiest nations on Earth, Costa Rica is a small but remarkable presence in Latin America, with standards of education and healthcare far beyond its size. The government actively combats deforestation: today 25% of the national territory is protected by nature reserves, while 60% has been reforested. Coffee production here favours quality over quantity, promoting a fair supply chain with minimum, transparent wages. Costa Rica was the first Central American nation to cultivate coffee, and remains the only country in the world to measure cherries in fanegas – a unit of volume rather than weight, chosen to promote quality.

The influence of the Pacific and Atlantic Oceans, combined with an extraordinary variety of microclimates, helps develop unique flavour profiles. This microlot is grown by producers in the renowned Tarrazú region, in red clay soils at an average temperature of 24°C, and it is processed at the Beneficio San Diego. Founded in 1888, the mill blends deep-rooted tradition with continual investment in innovation. The process begins with the hand-picking of only the ripest cherries. This is followed by anaerobic fermentation inside sealed tanks. Once fermentation is complete, the beans are depulped, washed, and finally sun-dried on patios until they reach a moisture level of 11-12%.