We have a sweet coffee like a cookie and red apple for this Christmas! It will be a lot of fun to brew and drink this coffee, because it’s smell and taste amazing. Coffee flavors are cinnamon, cookies, red apple. You can use it for both espresso and filter.
Origin: Costa Rica Cordillera De Fuego
Region: Piedades Sur, San Ramón, Alajuela (West Valley)
Farmer: Luis Eduardo Campos
Altitude: 1600 - 1750 m.a.s.l
Harvest period: November - March
Proc. Method: Anaerobic
Acidity : Medium-High
After graduating from university in 1984, Don Luis Eduardo Campos planted his coffee farm in Piedades del Sur, Alajuela. Don Luis has been constantly pursuing new and innovative ways to improve his coffee production. About ten years ago, he had the idea of an anaerobic fermentation with the objective of extracting the naturally occurring flavours of the coffee through a controled fermentation process. After 6 years of research and tests, his anaer- obic coffee was ready.
The unique flavors and tasting notes of the anaerobic and the ther- mic microlots come from their special processing method. It all starts with handpicking very mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. Selecting the cherries when they are at their ripest allows them to have a high sugar content and thus feed both the anaerobic and thermic processes.
THE ANAEROBIC PROCESS
The coffee is depulped and put in stainless steel tanks with all its mucilage, which, in the absence of oxygen, purposely creates an anaerobic fermentation process. The process 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.
THE THERMIC PROCESS
After being partially depulped with water, the cherries are heated. The exposure of the mucilage to the heat activates the natural break down of sugars and partially caramelise the beans. This inventive process gives the coffee an exceptionally sweet and fruity flavor as well as a round and balanced cup.
Don Luis is not only an innovative coffee processor, he is also progressive in his farming practices. In 2017, he joined NAMA (Nationally Appropriate Mitigation Actions) whose objective is to dramatically reduce emissions of green house gases within the coffee sector. As part of the NAMA project, Cordillera de Fuego has implemented several small projects to reduce its water usage and increase its efficiency. The biggest project was the installation of solar panels, which supply 100% of the energy of the main office and 50% of the energy of the mill.