COSTA RICA WILLIAM MORA LA CHIRASCUASA ANAEROBIC

COUNTRY: Costa Rica

REGION: Paritilla, Los Santos

FARMER: William Mora

FARM: La Chirascuasa 

PROCESS: Anaerobic

VARIETAL: Caturra

ELEVATION: 1600-1800 MASL

NOTES: Raspberry soda, key lime, rum

10 oz of whole bean coffee

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Read more about this coffee below!

All info courtesy of Selva Coffee.

Produced by William Mora in the Paritilla region of Los Santos, this Costa Rica · Paritilla, Los Santos selection showcases the meticulous work of PUSH X PULL COFFEE. The lot features the Caturra varietal, a staple of the region known for its balanced profile and adaptability. By utilizing an anaerobic processing method, the producer has significantly influenced the cup's final character, moving beyond traditional washed profiles to highlight more intense, fermentation-driven qualities.

Anaerobic fermentation often results in heightened acidity and complex, boozy undertones, which align with the roaster’s notes of raspberry soda, key lime, and rum. While these specific descriptors offer a snapshot of this particular harvest, drinkers can consult the flavor wheel to further explore the nuanced spectrum of notes typically found in such experimental processing styles. This coffee serves as a compelling example of how modern techniques can transform a classic varietal into a distinct sensory experience.