De Fuego Anaerobico
You’ll notice how special this coffee is soon as you open the bag from the intense berry, floral and spice aromatics. The taste is even better with deep red fruits and prominent cinnamon notes throughout.
Stat Sheet
This coffee is produced and processed by Luis Campos of Cordillera de Fuego. The anaerobic process starts with handpicked, ripe coffee cherries that have reached a high and required level of sugar content. 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 and wild, intense flavor.
Stat Sheet
Stat Sheet
Stat Sheet
Region
Tarrazu, Costa Rica
Producer
Luis Eduardo Campos
Varieties
Caturra
Process
Anaerobic
This coffee is produced and processed by Luis Campos of Cordillera de Fuego. The anaerobic process starts with handpicked, ripe coffee cherries that have reached a high and required level of sugar content. 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 and wild, intense flavor.
This coffee is produced and processed by Luis Campos of Cordillera de Fuego. The anaerobic process starts with handpicked, ripe coffee cherries that have reached a high and required level of sugar content. 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 and wild, intense flavor.
This coffee is produced and processed by Luis Campos of Cordillera de Fuego. The anaerobic process starts with handpicked, ripe coffee cherries that have reached a high and required level of sugar content. 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 and wild, intense flavor.
