Costa Rica, Fire Mountain
Origin: Costa Rica, Tarrazú, Cordillera del Fuego
Altitude: 1600–1750 MASL
Process: Anaerobic Fermentation
- Heavy caramel & cinnamon
- Medium milk chocolate
- Berry & orange
This Anaerobico Cordillera del Fuego comes from producer Luis Eduardo Campos. Luis is an independent Costa Rican coffee farmer who is constantly looking for new and innovative ways to improve his coffee production.
The flavors and attributes in this coffee go beyond the traditional Tarrazú flavors. They can be attributed to the coffee’s special anaerobic processing method.
About the Anaerobic Process:
The Anaerobic process starts with the selection of handpicked, mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. 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. The coffee develops in a unique series of acids such as lactic and malic which will translate to a very complex flavor. Once ready the coffee is 100% sun dried."
-Genuine Origins Importers
*Our preferred brewing method for this coffee is Chemex with a 1:15 coffee to water ratio