Costa Rica Cordillera De Fuego Termico B6 Espresso Roast
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Altitude: 1800-1875 MASL
Process: Special Preperation
Tasting Notes: Orange Sherbet, Milk Chocolate
Luis Campos is the owner and founder of the mill Cordillera de Fuego. Purchasing small lots of cherry from local farmers, Luis experiments with alternative wet processes. He is well known as the inventor of the Anaerobic processing technique in Costa Rica.
Luis began his career in coffee in the mid 80s as an agronomic engineer. He later moved on to be the general manager of a large cooperative in San Ramon. Around 2004 Luis decided to purchase his own mill and took an interest in the way fermentation behaved without oxygen, and the addition of pressure and temperature control. He began investigations into anaerobic processing and released his first commercially available lot in 2006/2007.
Using a stainless steel tank that is pressurised, the flavours from the mucilage are allowed to penetrate the beans. This balance of pressure, temperatures and times produce interesting flavours such as the renowned spicy cinnamon. Luis has continued to experiment with different coffee processing methods such as adding natural, honeys, and washed coffee to the tank.
When Luis sources his coffee, he works together with a grower to ensure sustainable practices are utalised such as soil conservation and water source protection. The coffee is generally grown under shade and with fruit trees where they are left to feed the native animals.
In addition to quality innovation the farm and wet mill joined the Nationally Appropriate Mitigation Actions group in 2017 with the aim to reduce greenhouse gas emissions within the coffee sector. Recently they undertook a large scale project to install solar panels at the mill allowing the main office run off of 100% solar energy. The solar panels also supply more than 50% of the energy for the wet mill.ut microlots like never before, by being able to guarantee consistency across harvests.