El Yoz Anaerobic
Sweet Cap, Maple, Honey, Sweet Tangerines, Dry in the End
El Yoz is one of the microlots from family owned Farm Ecobeneficio Jiménez in the region Tarrazú in Costa Rica.
This region is famous for the best coffees in Costa Rica. The nutrient rich volcanic soils, the high altitude and perfect climatic conditions influenced by the Caribbean on one side and the Pacific on the other side make this coffee one of the best in the world. Family Jiménez take care about doing the cultivation in environmentally friendly management, while preserving and using the diverse and opulent flora and fauna. The farm has been family owned since generations and the techniques for further processing and drying are continously being developed.
Anaerobic fermentation is a newer, innovative processing method – typical for Costa Rica, which is famous for its love of experimentation with coffee and the desire for perfection. The coffee beans are placed in air sealed barrels or stainless steel tanks that need to be in a cooler environment (wind or even fridges), as the fermentation process creates heat. Compared to aerobic fermentation, this one produces distinct acids, like lactic acids, that give the final product a striking a different flavor.
This anerobic, honey processed is coffee in perfection: Intense sweet aromas of honey and maple, fresh fruity sweet tangerines on the tongue and an intense acid body. The taste is unusual, dry at the end and with a nice citric note.
Region: Tarrazú
Producer: Fam Jiménez/Ecobeneficio Jiménez
Altura: 1.650 meters
Variety: Caturra Catuaí
Harvest: Jan-March
Process: Anaerobic Honey
Acidity: Medium High
Body: Intense
Roast: Light or Medium
