Hellen Mora - Anaerobic Natural, Costa Rica

Hidden on the western most slopes of Tarrazu, lies the small wet-mill of  Agropecuario Hellen run by the Mora family. The Mora’s focus on wild natural processed coffees, which we are always huge fans of.  This coffee comes from a 2ha plantation of 10 year old Caturra trees at 1700 MASL, the farm itself is  lovingly called “La Laguna”.  The cherries are harvested at peak  ripeness, and following a flotation sorting process are placed into fermentation tanks to undergo 48-60 hours of  anaerobic fermentation.  Cherries are then dried on raised beds for 25 days before milling. 

Producer: Mora Family

Farm: Agropecuario Hellen

Origin: Parritilla, Tarrazu, Costa Rica

Variety: Caturra

Process: Anaerobic Natural

Altitude: 1600-1800 MASL

Sensory

• Aroma: Aroma intensity is high and deliciously anaerobic with distinct açai, concord grape, dark chocolate, and herbs.

• Flavor: When hot, the coffee is super anaerobic with a buttery, creaminess, and notes of black grape grape, açai, dark chocolate, and hops. As the coffee cools, fresh blackberry, and black currant appear

• Tactile:

  • Acidity is medium+ and pleasant. 

  • Sweetness is medium when hot and increases as the coffee cools, like blackberry jam.

  • Aftertaste is long with a juicy mouthfeel when hot, cooling into maple syrup stickyness.