Costa Rica Anaerobic Dry Process Higuito

This anaerobic dry process coffee brews intense fruit flavors and rustic aromatics, with bittersweet backdrop layer to the profile. The flavor profile brings boozy notes of fermentation to the fruits, and dark syrupy sweetness helps balance the scales a little, but there's not hiding fruit! The fragrance showed notes of rustic sugars, like date sugar and rice syrup, intertwined with dried fruits, along with a hint of fermented orange that added to the rustic intensity. Potent fruity wine notes come through in the wet aroma, along with hints of honey and torched sugar, and boozy fruit liqueurs. Even our Full City+ roast showed a fermented edgy quality alongside a scent of dark cocoa bittering. The sweetness in our lightest City+ roast had a honey mead aspect, fermented and boozy, but with perceptible sweetness rolled in. Notes of dark cocoa and burnt sugar are juxtaposed by a tangy Lemoncello note that brought a very nice acidic dimension to the profile. The coffee cooled to sweet flavors of Port-like dessert wines, and some spiced Syrah in the finish. The finish has a slightly dry aspect as it cools, with soft suggestions of bell pepper, tobacco, and rustic cocoa bittering in the long finish. This made a great dark roast too, even into 2nd crack. The brew is quite bittersweet, but with juicy thick body that draws out a bit of fruit from intense dark chocolate tones, hinting at fruited cocoa, and canned pear.