Costa Rica - Terrazú

Notes: Brown Sugar, Cinnamon, Hibiscus, Raspberry

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Roast: Light
Variety: Typica, Catimor, & Bourbon Types
Process: Anaerobic
Altitude: 1600 - 1750 m.a.s.l
Producer: Luis Eduardo Campos
Notes: Cinnamon, Hibiscus, Raspberry, Brown Sugar

Our Anaerobico Cordillera de 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 flavors and attributes of this coffee can be attributed to its special anaerobic processing method.

The Anaerobic process starts with handpicked, mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. The coffee is de-pulped and placed in stainless steel tanks with all its mucilage. As the fermentation begins, oxygen decreases and 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 flavor. Once ready, the coffee is 100% sun-dried.

Taste a complex and unique cup that is aromatic and sweet. Look for notes of cinnamon and hibiscus.

Note: To ensure the highest quality, all coffee is roasted to order. This can take 24 - 72 hours after the order has been received and according to the roasting schedule. You will be notified through email when the order has shipped or is ready for local pickup.