- Rum Raisins
- Dark Cherry
- Green Apple
This coffee comes from the Sardinal farm, located in West Valley in Costa Rica. It was created by our dear friend Esteban (whose coffee took us to the stage at the World Brewers Cup in ‘15 & ‘16!). Esteban’s anaerobic fermentation process, used to create this coffee, is intriguing and complex. This year he experimented with a Hybrid H1 variety. He let the cherries ferment aerobic for 48 hours and afterwards added mucilage to the whole cherries. This mixture was fermented for 17 hours in an airtight tank. He’s been tweaking his method by controlling the drying phase in a drying machine to get a clean, but very expressive cup!
Mathieu Theis made it to the finals with this coffee during the WBC in 2019, as did Agnieszka Rojewska competing in the World Coffee & Good Spirit 2019. We’re super proud that we roasted for these champions!
ABOUT The Roaster
At Keen, we are constantly searching for the best coffees and the most unique flavor profiles. We work directly with farmers, sampling their coffees through cuppings, selecting new crops, and supporting new, innovative projects to improve the quality of our coffees.