Varietal:
San Ramon is a Dwarf Typica, and we got the seed in 2015 and planted the first experiment in 2016. Its mucilage has an intense melon/papaya flavour, similar to geisha.
Process:
Natural Anaerobic
Notes: Red wine, cherry-flavoured dark chocolate, anise, honey, black tea
Costa Rica San Ramon
PROCESS
Like all varieties we choose the right moment to start harvesting it, measuring brix content. Then we bring the cherries to the wet mill where we separate floaters and wash the cherries so they donĀ“t have dirt going into the anaerobic tanks. In this case, we left the coffee 5 days inside the fermentation tanks, measuring temperature, brix content, acidity (pH), and time. After this it was taken to the drying patio for 11 days and then 8 hours in a mechanical dryer (Guardiola).