Costa Rica Cordillera DeFuego Coffee

This anaerobic process Costa Rica comes from Tarrazú by producer Luis Eduardo Campos of Finca Cordillera De Fuego who is continuously pursuing innovative ways to improve his coffee production, developing new ways of coffee processing, and making the best farming practices to keep the high-quality standards, as this Costa Rica from lot 27 speaks for itself. Right when a little heat is applied to green beans in the roaster, coffee releases the strong sweet cinnamon stick aroma right away which stays until the end of the roast and shows up even stronger in the brewed cup. While cinnamon stays throughout the cup, this anaerobic process coffee also expresses notes of sweet sparkly ginger with notes of crispy and juicy Asian pear and the complexity of green grape and melon acidity. In 2017 Luis Campos joined NAMA (Nationally Appropriate Mitigation Actions) whose objective is to dramatically reduce emissions of greenhouse gases within the coffee sector. We contracted only 270 pounds of Lot 27 from our new friends from Village Coffee Imports, we actually were able to ship this pallet together with a different Arizona roaster, Kimhak Em from PairCup splitting the shipping cost.

The anaerobic process starts with the selection of handpicked and mature cherries that have a measured sugar content of near 26 Brix degrees. After the coffee is de-pulped and put in stainless steel with all its mucilage, which, in the absence of CO2, purposely creates an anaerobic fermentation process, coffee develops a unique series of lactic and malic acids which will translate to very complex flavors when brewed. Once it's ready, the coffee is 100% sun-dried.