cordillera de fuego

8.8oz / 250g whole bean coffee

Luis Eduardo Campos owns a farm in the famous Tarrazu region called Cordillera de Fuego, where he constantly pushes experimentation in coffee processing. This Anaerobic process ferments the cherries in stainless steel tanks for 96 hours, producing intense jammy acidity and a unique cinnamon profile. It is then sun dried to further the complex profile.

ROAST LEVEL

light

TASTING NOTES

cinnamon, hibiscus, strawberry jam, light body, bright acidity

REGION / ELEVATION

tarrazu / 1600-1750masl

PROCESS

anaerobic sun dried

VARIETY

caturra, catuai

ARTWORK BY

sarah singh