San Martin Anaerobic

Back in 2021 we reached out to Selva, our sourcing partners in Costa Rica, to ask for their recommendation for a producer who would be interested in developing a long term, mutually beneficial partnership. To this day we are so grateful for their introduction to Mauricio Jimenez, and we are proud that by growing this relationship over the years, we are now the only roastery world sharing his coffees.

After picking and arrival at the wet mill, the fruit was placed in a plastic barrel and left to ferment for three days in cool shade, before being laid out in thin layers on raised drying beds. Mauricio was extremely careful and erred on the side of caution to avoid taking the fermentation too far, with the aim of achieving a complex profile while preventing dominant ‘funky’ flavours.