Costa Anaerobic Cordillera de Fuego

Sale price Price $19.95 Regular price

 Coffee Review April 2022: 93 points

Blind Assessment: Deeply sweet-savory, spice-toned. Watermelon, sassafras, clove (and other baking spices), cashew, magnolia in aroma and cup. Sweet-savory structure with brisk acidity; plush, syrupy mouthfeel. Finish leads with notes of clove, cashew and magnolia.

Notes: Produced by Don Luis Campos of Cordillera del Fuego farm and processed by the “thermic” method, in which beans, with skins removed, are heated with some of the fruit flesh or mucilage still adhering to them. The exposure to heat starts to break down the natural sugars of the mucilage, partially caramelizing it. RamsHead Coffee Roasters is a family-owned company founded by Bozeman, Montana, natives Caleb and Laura Walker that specializes in direct trade microlot coffees. For more information, visit www.ramsheadcoffee.com.

The Bottom Line: A floral-toned anaerobic Costa Rica cup with warming spices — clove, cinnamon, nutmeg — throughout.

Farm Bio:

Our Anaerobico Cordillera de Fuego comes from producer Luis Eduardo Campos, a Costa Rican coffee farmer who is constantly looking for new and innovative ways to improve his coffee production. The flavors and attributes in this coffee can be attributed to its special anaerobic processing method.

The Anaerobic process starts with handpicked, mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. 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 flavor. Once ready, the coffee is 100% sun dried.

Taste a complex and unique cup that is aromatic and sweet. Look for notes of cinnamon, apple and sweet bread pastry.

About ​Cordillera del Fuego:

Our Anaerobic process coffee comes from Tarrazú producer Luis Eduardo Campos of Finca Cordillera del Fuego. Don Luis is constantly pursuing new and innovative ways to improve his coffee production. Don Luis is also progressive in his farming practices. In 2017 he joined NAMA (Nationally Appropriate Mitigation Actions) whose objective is to dramatically reduce emissions of green house gases within the coffee sector

Sourced from

  • Genuine Origin: Costa Rica

Tasting Notes

  • Green Apple
  • Sweet Bread
  • Cinnamon Dusting

Recommended Brewing Method(s)

French Press, Pour-Over