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Phoebus - Anaerobic Costa Rica

Phoebus - Anaerobic Costa Rica

Anaerobic Semi-Washed Process
We taste: hazelnut + cinnamon + baked apple + plum
Light roast whole bean coffee
$23.50 USD
$23.50 USD
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Shipping calculated at checkout.
Size

Shipping & Fulfillment

Orders are typically shipped out within 3 business days of placement. We use USPS and UPS to deliver orders. You will be receiving an email with tracking info once your order has shipped.

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Phoebus [FEE] + [BUHS] is the Roman parallel of the Greek god Apollo.
The god of sun, medicine, music, poetry, and sciences. We named this coffee Phoebus because we feel this coffee has very similar characteristics to Apollo with a little more cinnamon! If you had our first lot of Apollo back in 2021, this may give you a little nostalgia!

We hope you enjoy!

About the Mill & Farm

  • Producer : Various Smallolders
  • Alititude : 450-1750
  • Variety : Caturra & Catuai
  • Process : Anaerobic Semi-Washed

Beneficio San Diego is the most modern mill in Costa Rica. It was established in 1888 and has been innovating ever since. Today Beneficio San Diego specializes in coffees from the Tarrazú and Tres Ríos regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time, it has taken a leading role in working with producers to ensure good community relations and sustainable production.

 Tarrazú Green Coffee

Tarrazú is the most famous – and highest-producing – coffee region in Costa Rica. The canton was awarded Denomination of Origin status in 2019, and its distinctive cup profile, with fine acidity and full body, is why green coffee from Tarrazú is differentiated from the broader Los Santos area. Here, the focus is on quality over quantity, and coffee farms can be found throughout altitudes ranging from 1,200 to 1,800masl. The region is affectionately known as Costa Rica’s nursery for great coffee, and the constant innovations coming out of Tarrazú speak volumes for its reputation.

Processing

At the mill, the coffee is depulped and put in air-tight, stainless-steel tanks with the mucilage left on. The absence of oxygen stimulates an anaerobic fermentation process. The process develops in a unique series of acids such as lactic and malic, which results in a very complex flavor. Once the coffee has been fermented sufficiently, it is dried to 11.5% moisture and rested to allow complex and exotic flavors to develop.