Costa Rica Cordillera de Fuego
|
(Photo Credit: genuineorigin.com)
Tasting Notes
|
Processing
|
Elevation
|
Cultivar
|
About this Farm
(From genuineorigin.com)
- Our Anaerobic Cordillera de Fuego comes from producer Luis Eduardo Campos, a Costa Rican coffee farmer who is constantly looking for new and innovative ways to improve his coffee production. The unique flavor profile and the singular cinnamon notes of this coffee can be attributed to Luis’s mastery of the anaerobic processing method.
- The Anaerobic process begins with handpicked, mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. The coffee is de-pulped 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.
- 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.
How to Brew this Coffee
- Use our brew guides for help dialing your coffee in with virtually any brew method here!
What is a "Anaerobic Natural Processed" Coffee?
What's all that info on the bag mean?
From seed to cup
- Here's a short video on how coffee comes from the farmers all over the world to your cup!