These super fruity Costa Rican coffee beans have tons of depth, with anaerobic processing providing a big boozy hit of cherry brandy flavour that is great as a V60 filter or as a long black when brewed as espresso.

Fika’s latest roast comes from Finca Casa de Piedra and Gerardo and Jennifer Arias, the father-daughter team behind Cafe Directo. Cafe Directo operates two farms in the Costa Rican region of Tarrazù, where they produce high quality microlots grown in harmony with the environment and spanning a wide range of processes.

Some of our favourite coffees come from Tarrazù, where the high elevation and unique microclimate combines with sophisticated processing facilities for ideal conditions for cultivating and processing specialty coffee. For this anaerobic natural lot, the perfectly ripe coffee cherries were pre-dried before extended fermentation in plastic tanks without oxygen where they are closely monitored for both the Brix reading and aroma.