Cordillera de Fuego
Costa Rica, El Alumbre de Terrazu
A Voyage through fermentation
Before 2001, in Costa Rica, farmers delivered their coffee cherries to large cooperatives. Cordillera del Fuego is Costa Rica’s 1st independent beneficio and is run by Luis Campos, a pioneer of new coffee processing methods. Luis supports coffee producers like Ismael Navarro (responsible for this specific product), on the “journey” of alternative fermentation processes.
pioneer in new coffee methods
How was it born?
Coffee cherries, after being delivered to the beneficio, are de-pulped and placed in a stainless steel tank. Part of the beans retains its mucilage, while the mucilage of the remaining part is recovered to form a gel that covers all the beans placed inside the tank.
The tank is hermetically closed; temperature and pH are monitored throughout fermentation (between 18 and 23 hours) and stopped before alcohol is produced. Coffee is then left to dry in the sun.
We believe that the organoleptic profile of this coffee is unique!
Some infos:
- Variety: Catuaì, Caturra
- Process: Anaerobic fermentation
- Harvest: January – March
- Drying: on African beds
- Altitude: 1750 m asl
