tasting notes: cinnamon, hibiscus, raspberry
region: tarrazú
producer: luis eduardo campos, cordillera del fuego
varietals: caturra, catuai
process: anaerobic
coffee grade: shb/ep
importer: genuine origin
from genuine origin:
This coffee 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 unique flavor profile and the singular cinnamon notes of this coffee can be attributed to Luis’s mastery of the anaerobic processing method.
The Anaerobic process begins 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 causing pressure to build up in the tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the complex cup profile. Once ready, the coffee is 100% sun dried.
A Strictly Hard Bean (SHB) green coffee must be grown at an altitude of 1,200 meters above sea level or higher. When coffee grows at high altitudes, the coffee cherries mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter coffee beans that are considered higher quality. During dry milling, the lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.
Costa Rica coffees sell at a premium. The country has a reputation for delivering high quality and for innovation – a winning combination. Costa Rica’s quality socio-economic infrastructure programs such as universal healthcare, high education levels, sophisticated agronomy and research, and well-regulated agricultural sustainability programs certainly contribute to the high cost of coffee. Additionally, when coffee roasters buy Costa Rican green coffee, producers receive nearly 80% of the FOB value, guaranteed.