Cordillera De Fuego


A ground-breaking and innovative process, resulting in a deep and complex cup. 

Luis Eduardo Campos has been working in coffee for 36 years.

Luis was the director of Altura San Ramon for 11 years and it was during that time that he developed his unique anaerobic processes.

Luis developed his anaerobic processes after observing the fermentation process of wines and realising that using a similar method with coffee could develop deeper, more complex flavours.

The process starts with mature coffee cherries that have a high sugar content (measured by a Brix meter) which can feed the anaerobic process. Fermentation lasts between 22 and 24 hours, with the temperature kept just under 10°C.

During the fermentation the release of CO2 exerts pressure on the grains, enhancing flavour. Temperature, pH and Brix measurements are the three most important factors in Luis’ anaerobic process.

Origin: Costa Rica

Process: Anaerobic

Cup Score: 88.75

Varietal: Caturra, Catuai

Tasting Notes: Cinnamon, Bluberry, Passionfruit, Nutmeg