Costa Rica Cordillera de Fuego - anaerobic honey

Cup profile: 
cinnamon, orange punch, spices, caramel and milk chocolate, creamy body

Key facts: 
Fernando Cordero & Luis Campos, El Alumbre de Tarrazu
Variety: mixed varieties
anaerobic honey, 1700m
omni roast, suitable for espresso and filter (and everything in between)

About the coffee: 
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.