From the first note, this coffee will fascinate you. It's slightly spicy cinnamon-like aroma gives way to brown sugar flavors with hints of cranberry and red currant. This delicate balance of characteristics is further refined by a perfect body and clean finish. You'll love it!
Cup Profile
Balanced body, medium acidity with flavors of cinnamon, cranberry, hibiscus, red currant and brown sugar
About this Coffee
This Anaerobico Cordillera del 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 exquisite flavors and attributes in this coffee can be attributed to its special anaerobic processing method.
This award-winning coffee tied for second-highest rating in a cupping of coffees produced using reduced oxygen (“anaerobic”) processing methods for Coffee Review’s recent tasting report. Anaerobic processing, in this case, means that producer Luis Eduardo Campos fermented this coffee, after pulping or skinning, in a sealed, limited-oxygen stainless steel tank to encourage production of lactic acids that contribute to its very original cup profile.
Flavor: Cinnamon, Cranberry, Hibiscus, Red Currant, Brown Sugar
Body: Balanced
Acidity: Medium
Process: Anaerobic
