This is a Kenya coffee with an anaerobic process. We started experimenting with this process last year. We have always worked HONEY processes and since last year we also ventured into the natural process and anaerobic process. We made an investment on a new machine. We bought a natural coffee peeler to do all the work in our micro mill.
The drying process took 32 to 35 days on African beds. It was a long process but it was worth it.
It is a privilege for us to have two lots in the Auction (#27 and #28). It is a pride to always see the name of Cafés Sin Límites among the COE finalists. Thank God and the organizers for carrying out this project. All that remains is to keep going and keep improving.

Farm Information
  • Farm Name
  • Farmer
    Maibel Barrantes Zuñiga
  • Altitude
  • Score
  • Rank
Lot Information
  • Year
  • Processing System
  • Variety
  • Overall
    Complex and sweet aromatic, Dried Fig, Fruity, Overall Sweet, Sweet, Sweet Aromatics
  • Aroma / Flavor
    Apple , Floral , Honey , Apricot, Berry, Black Tea, Brown Sugar, Citric Acid, Citrus Fruit, Clean, Coffee Blossom, Complex, Dried Fruit, Guava, Jasmine Honeysuckle, Lemon, Mandarin Orange, Melon, Milk Chocolate, Orange candy, Peach, Red Apple, Red fruit, Sweet & Sugary
  • Acidity
    Apple, Berry, Grapefruit, Green Apple, Malic Acid, Passion Fruit, Red Currant, Strawberry, Sweet Bread Pastry, Sweet lemon

Valle Occidental Costa Rica


Cup of Excellence