Wild, rustic, and unapologetically complex — this 88.2-point anaerobic from Cristian Alvarez delivers a wild ride of berry balsamic tang, Belgian beer funk, and honey mead sweetness, backed by green spices and bittersweet cocoa depth.

A full-throttle anaerobic natural from the Palmichal region of Costa Rica, this Caturra/Catuaí lot delivers unmistakable intensity — fermented orange, overripe berry, and umami depth push into bold territory, while bright lambic-style fruit notes add vibrant contrast. Expect layers of cranberry, coriander, toasted grain, and aromatic cedar. As it cools, rustic cocoa, wheat beer, and leathery undertones emerge. This is a “wild and wooly” cup for adventurous palates — striking, layered, and packed with personality.

Micro-Roasted to Order | NET WT 12 OZ (340 G)

The Farmer Details
Grown by Cristian Alvarez on his fourth-generation farm “El Rodeo,” situated near the town of Palmichal in the buffer zone between San José and Tarrazú. El Rodeo spans 60 hectares, planted primarily in Caturra and Catuaí. This lot was processed by the nearby Palmichal Mill, a partner known for both large-volume and highly experimental micro-lots. The whole cherries were anaerobically fermented in sealed tanks for approximately 70 hours, then raised-bed dried for 7 days under the sun. The result is a bold, fruit-saturated coffee that reflects both Cristian’s heritage and the cutting-edge innovation of the Palmichal Mill.

Roast Levels & Flavor Profiles
Light Roast — Fermented orange, berry balsamic, green spice, aromatic cedar, bright acidity.

Medium Roast — Belgian-style beer funk, honey mead, cranberry, bittersweet cocoa, toasted grain finish.

For precise grind sizes tailored to each brewing method, along with step-by-step instructions, please refer to my full Brewing Guide.

The Coffee Details
Origin — Costa Rica (Renowned for high-altitude estates producing vibrant, specialty-grade coffees)

Region — Palmichal, San José Province (A unique buffer zone region bordering Tarrazú, offering complex climate influences and bold flavor expression)

Altitude — Approx. 1,600 m (High elevation promotes slow bean development, structure, and vivid acidity)

Processing — Anaerobic Natural (Whole cherries fermented for 70+ hours in sealed tanks, intensifying fruit and umami character)

Drying Method — Raised Bed Sun-Dried (Carefully dried over 7 days for even moisture loss and flavor development)

Cultivar Detail — Caturra, Catuaí (Classic Central American varietals known for sweetness, clarity, and adaptability to experimental processing)

Grade — SHB (Strictly Hard Bean, indicating dense, high-grown coffee from premium altitude)

Screen Size — 15–17 (Carefully selected large beans for consistent flavor)

Appearance — 0.0 Defects Per 12 OZ (340 G) Bag (Competition-grade quality, flawless, exceptionally clean)

Cupping Score — 88.2 Points (Fruit-forward and fermented with standout complexity and rustic depth)

Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality

Storage Method — 2x Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)

Resting Period — Whole bean rests best 7–10 days post roast — ground coffee can be opened upon delivery

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