Costa Rica – Cordillera De Fuego Anaerobic Coffee

Name: Costa Rica - Cordillera De Fuego Anaerobic Coffee
Availability: InStock

Taste a complex and unique cup that is aromatic and sweet. Look for notes of cinnamon, apple and sweet bread pastry.

14.50$ – 57.00$

Size

Clear

SKUN/A CategoryRARE COFFEE SERIES

Description

The Anaerobic process starts with handpicked, mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. The coffee is de-pulped 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.

Taste a complex and unique cup that is aromatic and sweet. Look for notes of cinnamon, apple and sweet bread pastry.

Additional information

Size	8 oz., 12 oz., 2.2 pounds

Reviews (0)

Reviews

There are no reviews yet.

Be the first to review “Costa Rica – Cordillera De Fuego Anaerobic Coffee”

Cancel

Size Guide

International Sizes

SIZE	XXS	XS	S	M	L	XL	XXL
UK	2	4	6	8	10	12	14
EU	30	32	34	36	38	40	42
US	00	0	2	4	6	8	10
FRANCE/SPAIN	30	32	34	36	38	40	42
GERMANY	28	30	32	34	36	38	40
ITALY	34	36	38	40	42	44	46
JAPAN	1	3	5	7	9	11	13
KOREA	33	44	55	66	77	88	99

Details

ORIGIN

Costa Rica

PROCESS

Anaerobic

HARVEST

November - March

GRADE

Strictly Soft Fine Cup

SCREEN

17/18

REGION

Tarazzu

ALTITUDE

1600 - 1750 M.A.S.L.

PRODUCER

Luis Eduardo Campos, Cordillera del Fuego

VARIETY

Catura

TASTE

Medium Body, Medium Acidity with Ocinnamon, Red fruit, Caramel and Fresh Baked Goods

DESCRIPTION

Our 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 flavors and attributes in this coffee can be attributed to its special 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 de-pulped 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. Taste a complex and unique cup that is aromatic and sweet. Look for notes of cinnamon, apple and sweet bread pastry.