Unmistakeable aroma of true cinnamon that plays through into a host of spice bound flavors of char siu reduction, mace, five spice and black peppercorn, with goji berry, apple and mint enveloped in a complex, caramelized, sweet and spicy, chocolate ganache, atomic fireball of a coffee. Makes a stunning “cinnamon” latte when drawn through the espresso machine and served with any textured milk.
The San Diego anaerobic was processed at the Beneficio San Diego located in San José in the Tarrazú region of Costa Rica. Tarrazú holds the most coveted, highest altitude coffee farms in Costa Rica. The mill was initially established in 1888 and is currently the largest coffee mill in Costa Rica.
The coffees selected for this micro-lot are traditional Caturra and Catuaí varieties which offer a deeply structured platform for novel processing. Selection of perfectly ripe coffee cherries and a careful fermentation stage in an oxygen deprived environment are also critical tenets of this unique anaerobic micro-lot. The refinements within their anaerobic processing at the beneficio express unique and surprising effects. In the case of this magical coffee, a distinctive spice flavor of true cinnamon of Latin American origin, aka canela, strikes both aromatic and flavor chords simultaneously.
We are also offering the San Diego in our Costa Rica Sampler and our Costa Rica Tasting Pair.
After repose, this coffee is sealed in Grain-Pro barrier packaging at origin and then sent on its way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted as part of our Barrington Green Seal Program©.