Costa Rica- Black Diamond Natural Anaerobic

Costa Rica

Costa Rica is one of the top producers of coffee. Coffee is Costa Rica’s number three export. Coffee exporting is incredibly important to the country’s economy. Arabica coffee was first introduced to the country directly from Ethiopia in the late 1770’s. The Costa Rican government encouraged farming by offering plots of land to farmers who wanted to grow and harvest the plants. By 1829, coffee production was a larger source of revenue than tobacco, cacao, and sugar cane. Today, many Nicaraguan immigrants are often employed as seasonal workers on plantations to harvest coffee during peak seasons.

Anaerobic Process

Anaerobic fermentation is a modern coffee processing method that involves fermenting coffee cherries in a large, sealed tank. This controlled environment creates and oxygen-free setting, where the cherries are submerged in water and left to ferment. Once the fermentation process is complete, the cherries are dried and de-pulped, resulting in a distinctive fruity, wine-like flavor profile that is unique to the Anaerobic process.