Costa Rica Info

Costa Rica Cordillera de Fuego

(Photo Credit: genuineorigin.com)
(Pictured: entrance to the farm)

(From genuineorigin.com)

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 (termico) 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.
Costa Rica coffees sell at a premium. The country has a reputation for delivering high quality and for innovation – a winning combination. Costa Rica’s quality socio-economic infrastructure programs such as universal healthcare, high education levels, sophisticated agronomy and research, and well-regulated agricultural sustainability programs certainly contribute to the high cost of coffee. Additionally, when coffee roasters buy Costa Rican green coffee, producers receive nearly 80% of the FOB value, guaranteed. Origin Report.

We use a Fellow Ode Grinder and V60 brewer for this method. If you use another brewer check out our brewing guide!

We recommend you find your baseline of what most coffee's taste good to you at that specific grind setting, ratio, etc. On our Fellow Ode Grinder we usually grind our pour overs at 2.0 on this specific grinder. This coffee called for grinding at 1.1. So whatever your normal base line is, we recommend trying this coffee quite a bit finer.
We use a 1:14 ratio of coffee to water, meaning we grind 25.7 grams of coffee to 360 grams of water. (12 oz worth of coffee)

Boil water to 199 degrees, prewet filter then dump excess water into sink.
Fill V6O with coffee (make sure all coffee is level) then start timer. Pour water in a circular motion from center to outside till you reach 50 grams. Wait 30 seconds.
Pour in the center of the brewer with a steady flowrate every 50 grams then pause for about 5 seconds. Repeat this step (pouring in the middle of the coffee bed) till you reach 300 grams.
Once you reach 300 grams, you want to be around the 1 minute 45 second mark. This last pour will be another circular pour from the middle of the coffee bed to the outside edge for 60 grams, breaking that top "crust" apart, reaching your final 360 grams. Swirl the brewer once to get all coffee off the sides of the brewer.
That's it! Once the dripper finally stops, you want to be anywhere around the 2 minute 35 second mark to 3 minutes and 5 seconds. If you finish before that, try fining up the grind, alternatively if you finish longer than that, coarsen the grind.

The Termico process is a new, experimental coffee process invented by don Luis Campos of Cordillera de Fuego. The process starts with cherries picked at their ripest, allowing them to have a high sugar content and thus feeding the Termico process. The semi-washed coffee is then heated with some of the coffee mucilage left on the bean. The exposure to the heat starts to breakdown the natural sugars of the coffee cherries, partially caramelizing them. This inventive process gives the coffee an exceptionally sweet and fruity flavor as well as a round and balanced cup.

Here's a short video on how coffee comes from the farmers all over the world to your cup!