COSTA RICA WILLIAM MORA LA CHIRASCUASA ANAEROBIC

La Chirascuasa is a 1 hectare farm located at 1700 MASL in Parritilla, Costa Rica. The farm was bought by the Mora family 8 years ago and they grow caturra and catuai varietals. The name comes from the amount of chirascuasas present on the farm, which are like small chickens that stay in the mountains and have a curious sound. 

Since they planted this area, they have been maintaining and renovating the farm. One of their priorities is to take care of the environment; therefore they don’t use herbicides and instead cut the weeds manually.

For this lot, coffee cherries are placed into fermentation tanks equipped with valves allowing gas to escape, but not enter. The fruit is left to rest in these tanks for 48-60 hours. Afterwards, the fermented cherries are moved directly to raised drying beds in a medium sized layer. The drying coffee cherries are moved/turned a few times a day and require about 25 days to reach optimal moisture content. The dried parchment coffee is bagged up and allowed to rest for a few weeks in their warehouse. Finally, the parchment is taken to the dry mill for export preparation. 

We love anaerobic coffees from William Mora, and this lot is the first one we've brought in from his farm La Chirascuasa. This coffee is an explosion of berry sweetness up front and a rum funkiness on the finish.