Variety: mixed varieties
anaerobic honey, 1700m
Cup profile: cinnamon, orange punch, spices, caramel and milk chocolate, creamy body.
Roasted for filter and fruity espresso.
Fernando Cordero cultivates 10 hectares of land with his family on his farm El Alumbre de Tarrazu. One of his passions is experimenting with modern processing methods - for which he has found the perfect partner in Luis Campos. The latter runs the local micro mill Cordillera de Fuego, where he has made a name for himself as one of the pioneers in new ways of processing coffee.
For this lot, the coffee cherries are hermetically sealed in barrels and fermented anaerobically for 2-3 days in a cool place. They are then laid out on patios to dry for 2-3 weeks until they have reached the optimum moisture content.