Costa Rica El Cristobal Anaerobic Natural

Costa Rica, land of Pura Vida - the simple life, a kind of Zen mentality/philosophy that reminds us to be grateful for all that is positive in our lives, and not dwell too much on the things that aren’t. An incredibly picturesque and diverse country in many respects, Costa Rica is known for its vast biodiversity, pristine beaches, lush rainforests, and it’s friendly people - who have been diligently committed to preserving that natural beauty since at least the 1980’s, leading the way in the (then) novel concept of eco-tourism. The traditional Costa Rican cup of coffee is a meticulously washed process of the Caturra variety; balanced, smooth, and clean, but not exceptionally flavorful or aromatic. In the years that we have been trying Costa Ricans, many of them have been good, but not noteworthy. So we were very excited to be able to try some of the new wave of Costa Rican coffees, where producers are starting to experiment with less traditional processing techniques to coax more flavor out of their well-loved cherries. From Cafe Rivense del Chirripó, a family owned and operated specialty coffee producer in the South Central region of Chirripó, we are proud to present this Anaerobic Natural processed coffee. Ricardo Ureña Rojas, led by his parents Régulo and Isabel, have taken their carefully hand-picked ripe Caturra cherries, fermented them in sealed tanks where the oxygen has been removed, and laid the cherries out to dry fully before going through the final milling process to remove the cherry husks. This results in an amplified version of some of the best aspects of Costa Rican coffees - and then some. With a smooth, chocolatey base, pomelo orange acidity, a bubblegum sweetness, the butteriness of roasted macadamia, and some jasmine and rose floral intrigue in the cup, this is sure to be a Costa Rican you write home about.

How to Brew It:

Best enjoyed as a filter or immersion brew, at 201–205 degrees, at a coffee to water ratio of 1:15 or 1:16.

CountryCosta Rica

RegionChirripó

VarietalCaturra

Altitude1450–1500 MASL

Production MethodAnaerobic Natural

Roast LevelLight

El Cristobal

Costa Rica

Tasting Notes

Berry Aroma

Bubblegum

Pomelo Orange

Roasted Macadamia

Medium Body

Smooth

From Vigilante Coffee, this Costa Rican lot represents an unconventional approach to processing. The producer, Cafe Rivense del Chirripó, employed an anaerobic natural method with Caturra—a varietal typically associated with cleaner, brighter profiles. Natural-processed coffees tend to emphasize fruit-forward character, and the anaerobic fermentation here appears to amplify those qualities, with roaster notes suggesting berry aromatics, pomelo brightness, and even confectionery notes of bubblegum. The addition of roasted macadamia and medium body provide textural balance.

Grown at 1,450–1,500 masl in Chirripó's mountainous terrain, this coffee sits at an altitude that typically encourages complexity. For a deeper dive into how anaerobic fermentation shapes flavor, or to explore how these tasting notes map across the sensory spectrum, consult the flavor wheel.