Christmas Micro-lot Fermented Limited Edition
When choosing a coffee as a special Christmas release we always have one thing in mind, how can we deliver the taste of Christmas to your mug!
This year we are happy to share a yeast anaerobic fermented Costa Rican Caturra from Cordillera de Fuego.
In the cup, this coffee really brings the taste of Christmas, medium body, mulled wine, baked apples, caramel and cinnamon.
This is a limited edition micro-lot a real festive treat for you or a fab gift to share!
CORDILLERA DE FUEGO
Region: Piedades Sur, Alajuela
Altitude: 1600 – 1750 masl
Farmer: Luis Eduardo Campos
Processing: Anaerobic yeast fermentation
Profile: Intense cinnamon, sweet apple, caramel
After graduating from university in 1984, Don Luis Eduardo Campos planted his coffee farm in Piedades del Sur, Alajuela. Don Luis has been constantly pursuing new and innovative ways to improve his coffee production. About ten years ago, he had the idea of anaerobic fermentation with the objective of extracting the naturally occurring flavours of the coffee through a controlled fermentation process. After 6 years of research and tests, his anaerobic coffee was ready.
The unique flavours and tasting notes of the anaerobic micro lot come from its special processing method. This process starts with hand picking very 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. The coffee is depulped and put in stainless steel tanks with all its mucilage, which, in the absence of oxygen, purposely creates an anaerobic fermentation process. The process develops in a unique series of acids such as lactic and malic which will translate to a very complex flavour. Once ready the coffee is 100% sun dried.
Don Luis is also progressive in his farming practices. In 2017, he joined NAMA (Nationally Appropriate Mitigation Actions) whose objective is to dramatically reduce emissions of green house gases within the coffee sector. As part of the NAMA project, Cordillera de Fuego has implemented several small projects to reduce its water usage and increase its efficiency. The biggest project was the installation of solar panels, which supply 100% of the energy of the main office and 50% of the energy of the mill.