Costa Rica, Mario Barquero – Anaerobic Natural

This coffee comes from the Central Valley region of Costa Rica, grown at elevations ranging from 1,300 to 1,500 meters above sea level.

Behind it is Mario Andreas Barquero Arias – an agricultural economist who has combined technical knowledge with a passion for coffee. He is one of the first producers in the region to grow the Milenio (H10) variety. Only 500 kilogramsof this lot were produced, making it a true microlot.

Processing

The coffee was processed using the anaerobic natural method, starting with hand-picking only fully ripe cherries. The cherries then undergo fermentation in sealed tanks without oxygen, allowing complex and intense flavor development.

After fermentation, the coffee is sun-dried under controlled conditions to ensure profile stability and a smooth structure.

Milenio Variety (H10)

Milenio is an F1 hybrid created by crossing T5296 with the Ethiopian landrace Rume Sudan. It was developed through a collaboration between CIRAD, PROMECAFE, and CATIE, aiming to combine disease resistance with outstanding sensory potential.

This variety reflects a modern approach to specialty coffee cultivation – with a focus on sustainability, innovation, and cup quality.

Flavor Profile

In the cup, you’ll find notes of plum, grapefruit, and delicate floral nuances. The grapefruit-driven acidity brings a refreshing, lively character, while the anaerobic process enhances the coffee’s vibrant complexity. The result is a clean, balanced cup with elegant structure and clarity.