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 Don Luis’ mastery of the anaerobic processing method.
The Anaerobic process starts with handpicked, mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. The coffee is depulped and placed in stainless steel tanks with all its mucilage. As the fermentation begins, oxygen decreases and the carbon dioxide increases creating pressure in the fermentation tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the coffee's complex flavor. Once ready, the coffee is 100% sun dried.
Notes: cinnamon, apricot, plum
