Costa Rica

Altos Anaerobic

A juicy and wild anaerobic processed coffee from Mauricio Vindas, with floral aromas and juicy cherry flavours.

Expect notes of:

Violet

Cherry

Blueberry

Altos Anaerobic

Altos del Abejonal sits at 1800 metres above sea level in the Tarrazu region, only 70 kilometres south of the Costa Rican capital San Jose. The Talamanca Sierra runs through the region, with peaks of above 3000 masl. The farm is also close to the regional capital of San Marcos, which sits at 1350 masl and is home to 9000 people, providing the hub to an area famous for its high quality coffee production. The volcanic soil and afternoon cloud cover in the region provides the perfect conditions for Mauricio to produce excellent coffees at Altos. This lot was created using a rather new process, part of an experiment we started with Mauricio last year. This year we have been able to purchase a much larger lot, and are excited to be able to share it with many more people than last year. Inspired by processes we have seen from some of our progressive producer partners, we attempted an anaerobic pre-fermentation. The coffee is first pulped mechanically, removing most of the fruit, as with the white honey process. The parchment coffee and almost gel-like mucilage are then packed tightly into a small fermentation tank, and sealed with almost no oxygen present. As the fermentation starts to occur, carbon dioxide is produced, creating an almost completely anaerobic environment, and raising the pressure within the tank. This affects coffee flavour in two ways. An anaerobic environment favours a very different set of fermenting bacteria and yeast, leading to a dominant lacto-fermentation. The pressure also forces coffee juices into the seed itself, adding more fermentable sugars to continue the process. The coffee is then dried with the mucilage still attached, as with a honey processed coffee. All of this adds layers of complexity to the final cup, and a very clean and juicy character, a very distinctive and wild expression of the Altos terroir.

Mauricio

We first met Mauricio by chance. In March 2014 we were in Tarrazu, travelling around farms as guests of Exclusive Coffees, an exporter based in the region. After the last farm visit, our driver had to make a quick errand to see a friend, whose child had broken his hip and couldn’t leave home. The driver dropped off a gift for the boy, while we made some conversation with his father. He was also a coffee farmer, he told us stories of his passion for coffee production and of how his son wanted to become a barista. The next day we asked the staff at Exclusive about Mauricio, and were able to cup his coffees. Some of the cleanest naturals we had ever tasted shone on the table, along with clean and crisp honey-processed coffees. We visited Altos again the next day, and bought our first couple of bags. The coffee was so well received back in Denmark that we returned to Costa Rica the next year to visit Mauricio and buy more coffee. This is now our sixth year buying coffees from Mauricio. Having built a relationship over several years, we have discovered a shared interest in pushing the boundaries of how his coffee can taste. This coffee is very special to the team here at La Cabra, we always await its arrival with baited breath, eager to taste the fruits of this year’s harvest. The hard work and dedication shown by Mauricio at every stage of coffee production is obvious in the cup, and we are proud to showcase his work to so many of those who truly appreciate it. Read more about Mauricio in our October subscription blog post:

Read more

Technical
Data

Producer Mauricio Vindasa
Region Tarrazu
Altitude 1800 masl
Varietal Catuai
Process Anaerobic
Harvest March 2019

Process
Anaerobic

The coffee is first pulped mechanically, removing most of the fruit, as with a white honey process. The parchment coffee and almost gel-like mucilage are then packed tightly into a small fermentation tank, and sealed with almost no oxygen present. As the fermentation starts to occur, carbon dioxide is produced, creating a completely anaerobic environment, and also high pressure within the tank. This affects coffee flavour in two ways. An anaerobic environment favours a very different set of fermenting bacteria and yeast, leading to a dominant lacto-fermentation. The pressure also forces coffee juices into the seed itself, adding more fermentable sugars to continue the process. The coffee is then dried with the mucilage still attached, as with a honey processed coffee. All of this adds layers of complexity to the final cup, and a very clean and juicy character, a very distinctive expression of the Altos terroir.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.

Availability:

Out of stock

Kr. 195,00



A juicy and wild anaerobic processed coffee from Mauricio Vindas, with floral aromas and juicy cherry flavours.

Expect notes of:

Violet

Cherry

Blueberry

Altos Anaerobic

Altos del Abejonal sits at 1800 metres above sea level in the Tarrazu region, only 70 kilometres south of the Costa Rican capital San Jose. The Talamanca Sierra runs through the region, with peaks of above 3000 masl. The farm is also close to the regional capital of San Marcos, which sits at 1350 masl and is home to 9000 people, providing the hub to an area famous for its high quality coffee production. The volcanic soil and afternoon cloud cover in the region provides the perfect conditions for Mauricio to produce excellent coffees at Altos. This lot was created using a rather new process, part of an experiment we started with Mauricio last year. This year we have been able to purchase a much larger lot, and are excited to be able to share it with many more people than last year. Inspired by processes we have seen from some of our progressive producer partners, we attempted an anaerobic pre-fermentation. The coffee is first pulped mechanically, removing most of the fruit, as with the white honey process. The parchment coffee and almost gel-like mucilage are then packed tightly into a small fermentation tank, and sealed with almost no oxygen present. As the fermentation starts to occur, carbon dioxide is produced, creating an almost completely anaerobic environment, and raising the pressure within the tank. This affects coffee flavour in two ways. An anaerobic environment favours a very different set of fermenting bacteria and yeast, leading to a dominant lacto-fermentation. The pressure also forces coffee juices into the seed itself, adding more fermentable sugars to continue the process. The coffee is then dried with the mucilage still attached, as with a honey processed coffee. All of this adds layers of complexity to the final cup, and a very clean and juicy character, a very distinctive and wild expression of the Altos terroir.

Mauricio

We first met Mauricio by chance. In March 2014 we were in Tarrazu, travelling around farms as guests of Exclusive Coffees, an exporter based in the region. After the last farm visit, our driver had to make a quick errand to see a friend, whose child had broken his hip and couldn’t leave home. The driver dropped off a gift for the boy, while we made some conversation with his father. He was also a coffee farmer, he told us stories of his passion for coffee production and of how his son wanted to become a barista. The next day we asked the staff at Exclusive about Mauricio, and were able to cup his coffees. Some of the cleanest naturals we had ever tasted shone on the table, along with clean and crisp honey-processed coffees. We visited Altos again the next day, and bought our first couple of bags. The coffee was so well received back in Denmark that we returned to Costa Rica the next year to visit Mauricio and buy more coffee. This is now our sixth year buying coffees from Mauricio. Having built a relationship over several years, we have discovered a shared interest in pushing the boundaries of how his coffee can taste. This coffee is very special to the team here at La Cabra, we always await its arrival with baited breath, eager to taste the fruits of this year’s harvest. The hard work and dedication shown by Mauricio at every stage of coffee production is obvious in the cup, and we are proud to showcase his work to so many of those who truly appreciate it. Read more about Mauricio in our October subscription blog post:

Read more

Technical
Data

Producer Mauricio Vindasa
Region Tarrazu
Altitude 1800 masl
Varietal Catuai
Process Anaerobic
Harvest March 2019

Process
Anaerobic

The coffee is first pulped mechanically, removing most of the fruit, as with a white honey process. The parchment coffee and almost gel-like mucilage are then packed tightly into a small fermentation tank, and sealed with almost no oxygen present. As the fermentation starts to occur, carbon dioxide is produced, creating a completely anaerobic environment, and also high pressure within the tank. This affects coffee flavour in two ways. An anaerobic environment favours a very different set of fermenting bacteria and yeast, leading to a dominant lacto-fermentation. The pressure also forces coffee juices into the seed itself, adding more fermentable sugars to continue the process. The coffee is then dried with the mucilage still attached, as with a honey processed coffee. All of this adds layers of complexity to the final cup, and a very clean and juicy character, a very distinctive expression of the Altos terroir.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.