Region: Tarrazu, Costa Rica

Producer: Luis Eduardo Campos

Varieties: Caturra

Process: Anaerobic

Flavor profile: Raspberries, cinnamon, plum, floral and juicy!

You’ll notice how special this coffee is soon as you open the bag from the intense berry and floral and spice aromatics. The taste is even better with a deep red fruits and prominent cinnamon spice notes.

This coffee is produced and processed by Luis Campos of Cordillera de Fuego. The Anaerobic process starts with handpicked, ripe coffee cherries that have reached a high and consistent sugar content. The coffee is depulped and placed in stainless steel tanks with all its mucilage. As the fermentation begins, oxygen decreases and the carbon dioxide increases creating pressure in the fermentation tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the coffee's complex and wild, intense flavor.

10oz | 283g

*If you would like this coffee grinded up, please specify brew method in comments at check out.