We're so excited for this coffee, as we've managed to get our hands on something truly unique. It is without a doubt one of the most interesting and delicious single origins we've had through the roastery doors.
Drum role please...
Introducing the Costa Rica Cordillera del Fuego anaerobic fermented coffee. Driven by Cinnamon and spices, balanced by sweet stewed fruits and finished beautifully with glazed orange.
The unique flavours of this coffee come from its special processing method. The anaerobic fermentation process starts with selection of handpicked super mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. Selecting the cherries when they are at their ripest allows them to have a high sugar content and thus feed the anaerobic process. Then the coffee is de-pulped and put in stainless steel tanks with the mucilage left on. The tanks are airtight, and the absence of CO2 stimulates an anaerobic fermentation process. The process develops in a unique series of acids such as lactic and malic which will translate into a very complex flavour. Once ready, the coffee is 100% sun dried.
This one is not to be missed and for anyone looking for something extra special to get them feeling festive, we urge you to give this one a go.
The Costa Rican coffee industry is well regulated by the national body Icafe. Under Icafe’s watchful eye, farm workers are monitored and protected with minimum living standards and widely enforced minimum wages for all employees. This regulation has had two distinct impacts on the quality and type of coffee being produced in Costa Rica.
Our coffees are ethically sourced from green coffee buyers who are committed to excellent coffee, excellent standards and paying their farmers an excellent price. We source, roast, blend and pack the coffee ourselves, to ensure that the coffee makes as few journeys as possible once it has left the farm.