Luis Campos - Costa Rica Anaerobic
Region: Tarrazú
Altitude: 1600 - 1750 masl
Varietal: Caturra
We taste: Cinnamon, Raspberry, Hibiscus
The Anaerobic Process
The Anaerobic process begins with handpicked, mature coffee cherries that have a high sugar content. The coffee is depulped and placed in stainless steel tanks with all its mucilage. As the fermentation begins, oxygen decreases and the carbon dioxide increases causing pressure to build up in the tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the complex cup profile. Once ready, the coffee is 100% sun dried.
Luis Eduardo Campos
The owner and founder of Cordillera de Fuego, don Luis Campos, purchased his farm in 1984 shortly after graduating from university. Over the past 10 years don Luis has been experimenting with different coffee processing methods such as natural, honeys, thermic and anaerobic. In addition to quality innovation the farm and wet mill joined the national group NAMA (Nationally Appropriate Mitigation Actions) in 2017 with the objective as a group to reach reduction emissions of greenhouse gases within the coffee sector. One of the biggest projects that Cordillera de Fuego has undertaken was the installation of solar panels, which now supply more than 50% of the energy for the wet mill.
In the Cup
We are loving this coffee for it’s complexity and vibrancy when brewed! With cinnamon apple aromatics, this coffee really surprised us with a fruit-forward, juicy mouthfeel and a sparkling finish. Definitely a must-try for all you coffee nerds out there!
Region: Tarrazú
Altitude: 1600 - 1750 masl
Varietal: Caturra
We taste: Cinnamon, Raspberry, Hibiscus
The Anaerobic Process
The Anaerobic process begins with handpicked, mature coffee cherries that have a high sugar content. The coffee is depulped and placed in stainless steel tanks with all its mucilage. As the fermentation begins, oxygen decreases and the carbon dioxide increases causing pressure to build up in the tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the complex cup profile. Once ready, the coffee is 100% sun dried.
Luis Eduardo Campos
The owner and founder of Cordillera de Fuego, don Luis Campos, purchased his farm in 1984 shortly after graduating from university. Over the past 10 years don Luis has been experimenting with different coffee processing methods such as natural, honeys, thermic and anaerobic. In addition to quality innovation the farm and wet mill joined the national group NAMA (Nationally Appropriate Mitigation Actions) in 2017 with the objective as a group to reach reduction emissions of greenhouse gases within the coffee sector. One of the biggest projects that Cordillera de Fuego has undertaken was the installation of solar panels, which now supply more than 50% of the energy for the wet mill.
In the Cup
We are loving this coffee for it’s complexity and vibrancy when brewed! With cinnamon apple aromatics, this coffee really surprised us with a fruit-forward, juicy mouthfeel and a sparkling finish. Definitely a must-try for all you coffee nerds out there!
Region: Tarrazú
Altitude: 1600 - 1750 masl
Varietal: Caturra
We taste: Cinnamon, Raspberry, Hibiscus
The Anaerobic Process
The Anaerobic process begins with handpicked, mature coffee cherries that have a high sugar content. The coffee is depulped and placed in stainless steel tanks with all its mucilage. As the fermentation begins, oxygen decreases and the carbon dioxide increases causing pressure to build up in the tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the complex cup profile. Once ready, the coffee is 100% sun dried.
Luis Eduardo Campos
The owner and founder of Cordillera de Fuego, don Luis Campos, purchased his farm in 1984 shortly after graduating from university. Over the past 10 years don Luis has been experimenting with different coffee processing methods such as natural, honeys, thermic and anaerobic. In addition to quality innovation the farm and wet mill joined the national group NAMA (Nationally Appropriate Mitigation Actions) in 2017 with the objective as a group to reach reduction emissions of greenhouse gases within the coffee sector. One of the biggest projects that Cordillera de Fuego has undertaken was the installation of solar panels, which now supply more than 50% of the energy for the wet mill.
In the Cup
We are loving this coffee for it’s complexity and vibrancy when brewed! With cinnamon apple aromatics, this coffee really surprised us with a fruit-forward, juicy mouthfeel and a sparkling finish. Definitely a must-try for all you coffee nerds out there!