Owing much to the unique anaerobic processing, this Costa is packed with unique and intense flavor characteristics. A small holder producer heavy-bodied anaerobic process. Baking spice flavors like cinnamon, clove, nutmeg and ginger. Brown sugar sweetness throughout and in finish. Founded in 1888, Beneficio San Diego is a trailblazer in Costa Rica’s coffee industry. As the most modern mill in the country, it has built a legacy of innovation and quality. Specializing in coffees from the renowned Tarrazú and Tres Ríos regions, Beneficio San Diego combines cutting-edge techniques with a commitment to sustainability and strong community partnerships. The Tarrazú region is Costa Rica's most famous and prolific coffee-growing area. Awarded Denomination of Origin status in 2019, Tarrazú is celebrated for its signature cup profile, marked by fine acidity and a full body. Coffee farms thrive at altitudes between 1,200 and 1,800 meters above sea level, emphasizing quality over quantity. Known as Costa Rica’s coffee nursery, Tarrazú continually pushes the boundaries of innovation, solidifying its global reputation. Anaerobic coffee starts with meticulously handpicked, fully ripe cherries to ensure high sugar content. After depulping, the coffee is placed in air-tight stainless-steel tanks with the mucilage intact. In this oxygen-free environment, a unique fermentation process takes place, producing lactic and malic acids that create complex, exotic flavors. Once fermentation is complete, the coffee is carefully dried to 11.5% moisture and rested, allowing its distinct flavor profile to fully develop. Costa Rica is renowned for producing some of the world's highest-quality coffee, driven by advanced farming techniques and a culture of innovation. The country's robust socio-economic framework—including universal healthcare, high education levels, and sustainable agricultural practices—supports premium coffee production. Producers are guaranteed nearly 80% of the FOB value, reflecting Costa Rica's commitment to fair trade and economic equity. REGION tarrazu ALITITUDE 1600 - 1750 PRODUCER local small holders VARIETY caturra, catuai PROCESSING anaerobic natural