- Apple Pie
Give it a try…
Whilst Costa Rica only produces around 1% of the world coffee output, it does produce some of the best – a product of excellent growing conditions (soil and climate). Costa Rica is an innovator in terms of coffee processing, being the first origin to offer honey processing. It is also considered one of the leading origins for traceable / micro-lot coffees, a result of 90% of their farms being 5 hectares or less, which has made farm level coffee the standard. …
Why this coffee?
We put our suppliers on the hunt for a special Christmas coffee over 3 months ago and knew we had found ‘the one’ when we tasted Apple Pie (actual apple pie) from this coffee. It is super sweet and has a unique cinnamon flavour to it, which is the first we have ever found. It’s good.
Cordillera del Fuego is pretty complex, a product of its 90hr Anaerobic Fermentation, a processing method that intensifies its body and mouthfeel. These process methods tend to make coffee boozy and one dimensional, but if it’s done well it can generate lots of complexity and sweetness in the cup.
About the Region / Farm / Producer:
Cordillera del Fuego is in Tarrazú, the 5th canton within the region of San Jose. It’s housed in a pristine valley surrounded by mountains that are part of the Talamanca Sierra in southern Costa Rica. The area is famed for being the best coffee producing location in the country, with its high altitude of around 1600+ masl.
Cordillera del Fuego not only pioneers different processing methods, such as the anaerobic process, but is also very progressive in its farming practices. In 2017 the farm joined the national group NAMA (Nationally Appropriate Mitigation Actions) with the objective as a group to reach reduction emissions of greenhouse gases within the coffee sector.
After graduating from university in 1984, Don Luis Eduardo Campos planted his coffee farm in Piedades del Sur, Alajuela. Don Luis has constantly pursued new and innovative ways to improve his coffee production. About ten years ago, he had the idea of an anaerobic fermentation with the objective of extracting the naturally occurring flavours of the coffee through a controlled fermentation process. After 6 years of research and tests, his anaerobic coffee was ready!
The unique flavours and tasting notes of the anaerobic micro-lot come from its special processing method. This process starts with the selection of handpicked super mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. Selecting the cherries when they are at their ripest allows them to have a high sugar content and thus feed the anaerobic process. Then the coffee is de-pulped and put in stainless steel tanks with the mucilage left on. The tanks are airtight, and the absence of CO2 stimulates an anaerobic fermentation process. The process develops in a unique series of acids such as lactic and malic which will translate to a very complex flavour. Once ready the coffee is 100% sun-dried.
The plants are low in height and can be planted at a high density but need sufficient and correct fertilisation and care in order to maintain yields and plant health in such settings. Secondary branches tend to form short angles with the main trunk, and the tree is very resistant towards elemental forces like strong wind and rain, as its berries will not drop easily.
Cinnamon, Apple Pie & Floral.
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