About this Coffee
Our 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 intense 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.
Aside from innovative coffee processing, Campos is also dedicated to reducing his carbon footprint and energy usage. His farm and wet mill joined the national group NAMA (Nationally Appropriate Mitigation Actions) in 2017 with the objective of reducing greenhouse gas emissions within the coffee sector. One of the biggest improvements that Cordillera de Fuego implemented was the installation of solar panels which now supply more than 50% of the energy for the farm and wet mill.