Cordillera del Fuego (the name of the farm) comes from producer Luis Eduardo Campos who is an independent Costa Rican coffee farmer, constantly looking for innovative ways to improve coffee production. This coffee in particular was processed with Anaerobic fermentation. You may have heard about such process from the 2018 World Barista Championship where the top contenders all used coffees that were produced using this method.
The Anaerobic process owes its ideas from the wine industry's use of yeasts to produce champagnes and other wines. During the fermentation process, the coffee sits in an oxygen free steel container with sugar cane water. This builds up lactic and malic acids which adds to the coffee's complexity and flavor. Once ready the coffee is 100% sun dried.
We love bringing in coffees that highlight new innovations in coffee production.