A red honey anaerobic Catuaí from a Stephenny & Alexandra Fernandez Elizondo’s ‘Cafe Ceres Micromill’ in Tarrazú, Costa Rica. This is a relatively new operation, with the mother-daughter duo beginning in 2019. This lot was fermented in sealed bags for 72 hours before being depulped, then fermented in sealed bags once again before being dried over two weeks. The results are everything we love about Costa Rican coffee: punchy fruit, clean aftertaste and a distinct and juicy character! We tasted peach jelly, grape and berries in this fruity and exquisite, bang-for-your-buck lot!
Sweven was founded by Jimmy & Aga Dimitrov, and they roast in Bristol, United Kingdom. This coffee was roasted on 31.3.25.
This coffee is 200g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.