Jaguar Anaerobic

Jaguar Anaerobic

Montano Micro-Mill, led by Juan Ramon, focuses on experimental coffee processing. The anaerobic method involves handpicking ripe cherries, depulping with mucilage intact, and fermenting in air-tight tanks. This creates complex flavors through unique acid development. The coffee is then dried and rested to enhance its exotic taste.

Tasting Notes: Blackberry, Mango, Star Anise

Varietals: Caturra, Catuai

Processing Method: Anaerobic Honey

Elevation: 1,200-1,700 masl

Region: Tarrazu & Tres Rios

Producer: Juan Ramon