Hello Sideyard Friends,

This week’s roast is an anaerobic fermentation coffee from the Beneficio San Diego mill in Costa Rica. In anaerobic fermentation the coffee is de-pulped and put in air-tight, stainless-steel tanks with the mucilage left on. The absence of oxygen stimulates a fermentation process which results in more complex flavors than traditional wet or dry process fermentations. I’m tasting blueberry, hibiscus, and grapefruit. Despite the novel fermentation process, it’s less pulpy/winey than last week’s Uganda dry process and has a brighter acidity as well.

The origin track recommendation for the week is Commo un sẽnor from the 1980s kids band Los Abejorros.

We have an extra or two from this week and a handful yet from last week.

Cheers,

Ryan