Costa Rica Cordillera Del Fuego - Holiday Special!
The owner of Cordillera de Fuego, don Luis Campos, first came up with the idea of anerobic fermentation over 10 years ago and after years of research he successfully implemented and sold coffee of this unique process for the first time 4 years ago . His objective with the anerobic process is to extract the naturally occurring fruit flavors of the coffee cherries though a controlled fermentation process. The unique flavors and tasting notes of the anaerobic microlot come from its special processing method. This process starts with 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. For this special process, the coffee cherry is add to the stainless steel tanks with the mucilage left on. The tanks are airtight, and the absence of Oxygen 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 flavor. Once ready the coffee is 100% sun dried. Cordillera de Fuego wet mil has implemented many small projects to reduce the water usage and increase efficiency, but one of the biggest projects they have done is the installation of solar panels, with these panels the main office is able to run off of 100% solar energy plus the solar panel also supply more than 50% of the energy for the wet mill.
This coffee IS put in the stainless tank in full cherry with extra mucilage from other depulped lots added for sugar content in the tank. Our earlier lot this year was depulped.