Costa Rica Cordillera Del Fuego Anaerobic Natural

hibiscus, red fruits, cinnamon

Producer: Luis Eduardo Campos

Area: Tarrazu

Altitude: 1,600- 1,750  meters

Variety: Caturra, Catuai 

Processing: Anaerobic Natural

Luis Eduardo Campos is the mastermind behind the anaerobic process coffees from Cordillera Del Fuego. The coffees are grown in the Tarrazu region of Costa Rica from 1,600- 1,750 meters. The varieties grown here include Caturra and Catuai. Luis has perfected this method which involves fermenting pulped seeds and their mucilage in stainless steel tanks. During fermentation, Co2 builds and creates pressure and a rich lactic/ malic acid environment that enriches the coffees cup quality. We find bursting notes of hibiscus and red fruits with a lasting and rich finish of cinnamon and baking spices. Truly a one of a kind cup.