Sometimes we get a coffee in that has so much to offer that we have to roast it dark too!
The Dark Roast Costa Rica Del Fuego is a perfect example of how a change of roast profile can produce an array of stunning flavours which compliment the coffee in a new way.
The dark roast has transformed the coffee into a Smooth, all day drinker consisting of velvety smooth & rich Dark Chocolate body, complimented by hints of Orange and a unique presence of Stem Ginger which adds an element of spice and sweetness to the cup but does not overpower the overall taste.
This stunning coffee is best served as an Espresso, as this will compliment and enhance its creamy rich body, but from our experience it is very delicious however it's brewed, and one mug is never enough!
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.
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.