This new bean from the folks over at the Gaia Estate in Costa Rica is grown specifically on a micro lot (a.k.a. one specialized plot of land within the estate). It also goes through a short period of anaerobic fermentation, a new experimental process in the coffee world that where the beans are fermented without oxygen inside a steel barrel! This process draws out even more of the bean's natural fruity notes.
Done to our full citylight roast, this brew is medium bodied with notes of lime, peach and tangerine.Expect a high level of acidity and bright finish.