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Costa Rica - Cordillera De Fuego

Costa Rica - Cordillera De Fuego

Cupping Notes: Black Cherry, Blueberry, Citrus, Plum Tart

Region: Tarrazú, Costa Rica

Process: Thermic - Anaerobic

Altitude: 1,600 – 1,700 meters

Luis Eduardo Campos, founder and owner of Cordillera de Fuego has been experimenting with different coffee processing methods for the last 10 years. Through his production he has experimented with washed, natural, honeys, anaerobic and thermic (termico) methods. This new process developed by bon Luis Campos starts with picking cherries at their peak ripeness thus at their highest sugar content.. The coffee is semi-washed allowing some mucilage to remain on the bean. The beans are then exposed to heat while drying which allows the natural sugars in the cherries break down and partially caramelize, giving the beans an exceptionally sweet and fruit forward note in the cup.

 

Regular price $16.00
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