Costa Rica Musician Series Espresso

There is strict control in the anaerobic processes, and everything is processed in stateless stell tank where temperature, ph, and brix degrees are controlled. ONLY ripe fruits is collected, then brix degrees at measured and transferred to the pulping machine, once the seed is with the mucilage is entered the steel tank to start the anaerobic process with a duration of 36 to 48 hours to achieve the fruit profile by controlling the ph and temperature .