Costa Rica - Finca Matilde
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About this coffee
This particular coffee is a newly-developed hybrid unique to Costa Rica, known as Victoria 04. For this lot, Dylan has used an experimental yeast fermentation process that uses select yeast strains to break down the cell structure of the bean during fermentation, giving more control over the fermentation process and enhance the coffee's fruity, syrupy profile. Once harvested, the coffee cherries are sorted to remove defective or unripe fruit before being transferred to sealed fermentation tanks where yeast is added and the process closely monitored.
Once fermented, the beans are washed and pulped, then mechanically dried until they reach the ideal moisture content.
