Costa Rica Cordillera Del Fuego

Costa Rica Cordillera Del Fuego

Beans & Ground 200g

Here it is people, our second Singles Club release. It’s called Cordillera del Fuego and it’s from the Tarrazú region in Costa Rica and has been processed using an anaerobic fermentation method. Don’t worry, nobody actually knows what anaerobic fermentation is, so scroll down and we’ll explain all. This coffee will work equally well brewed as a filter or espresso.

Acidity
Sweetness
Body
Producer Luis Eduardo Campos, Cordillera Del Fuego farm
Varietal Caturra
Process Anaerobic fermentation, sun-dried
Roast Omni
Format
Qty
£6.50
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About This Coffee

What does it taste like?

Rarely does a coffee get as exciting as this outrageous and truly bonkers treat from our friends at Volcafe Select. The thing is, it just tastes like cinnamon swirls. I mean, you could also describe the flavour as homemade apple pie, but really, it’s all about the cinnamon. And jeez – is it vivid.

You’d think that the flavour would be way too garish but actually, thanks to its high levels of sweetness and buttery body, it’s super drinkable.

Why does it taste this way?

It’s all because of anaerobic fermentation. “What the hell is anaerobic fermentation and why does my coffee taste like cinnamon?” I hear you ask. Anaerobic fermentation just means that once ripe cherries are picked off the tree, they are depulped and put into stainless steel tanks. The tanks are airtight, and the absence of oxygen stimulates a fermentation process which develops a unique series of acids such as lactic and malic which, nine times out of ten, translate into either cinnamon or Twiglet notes. In this case, it’s a cinnamon fest – and we love it.

About the farm

After graduating from university in 1984, Don Luis Eduardo Campos planted his coffee farm in Piedades del Sur, Alajuela. Don Luis has 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 though a controlled fermentation process. After 6 years of research and tests, his anaerobic coffee was ready!

Don Luis 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 del Fuego has implemented several small projects to reduce its water us- age 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.