Description
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 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.
At Beneficio San Diego Mill, the natural process starts with handpicked super mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. Selecting the cherries with a high sugar content and helps feed the fermentation process. For this process, the coffee cherry and mucilage is left on the bean (natural processing) and placed in airtight tanks to produce a low oxygen environment which will favor a more bacteria forward fermentation process (commonly referred to as anerobic). In the tanks lacto bacteria produce lactic acid, resulting in a very complex flavor and body. After, this controlled fermentation process is done, it goes on to dry on raised bed under the sun.
Farm: Jaguar Mountain
Producer: Small Scale Producers
Region: Tarrazú
Country: Costa Rica
Altitude: 1200-1750m
Process: Natural
Varietal: Caturra/Catuaí
Taste: Cherry, Apple, Orange, Strawberry, Cinnamon, Dried cherry
Aromatics: Cherry, Cinnamon, Caramel
Acidity: Bright
Sweetness: Medium
Recommended Brewing Methods:
Aeropress, Kalita, and C70
- Sparkling Cider
- Sliced apples
- Cinnamon rolls
