Costa Rica Cordillera de Fuego

Costa Rica Cordillera de Fuego



Notes of Cinnamon Scroll, Apple and Custard

Costa Rica Cordillera de Fuego is a very unique and special coffee. As part of the processing, owner Luis Campos uses a stainless steel pressurised tank to impart the natural flavour from the cherry’s mucilage deep into the coffee beans. The balance of pressure, temperature and time create unique flavours such as the distinct aromatic cinnamon experienced in this amazing lot. The process is called Anaerobic and Luis Campos is well known as its inventor in Costa Rica. Luis began his career in coffee in the mid-80s as an agronomic engineer. He moved on to be the general manager of a large cooperative in San Ramon, then in 2004 he purchased his own mill and took an interest in how fermentation behaved without oxygen. Then with the addition of pressure and temperature control he has created something very special. We can’t wait for you to savour it!

  • Tarrazu Region
  • GRed Catuai Varietal
  • Special Preparation Anaerobic Process
  • 1800-1875m Elevation

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