Anerobic Process

Anaerobic coffee processing is a method where freshly harvested coffee cherries undergo fermentation in an environment devoid of oxygen. This process typically takes place in sealed containers such as stainless steel tanks or barrels, where the cherries are submerged in their own mucilage, the sticky layer surrounding the beans.

During anaerobic fermentation, the absence of oxygen causes the cherries to ferment under pressure as carbon dioxide builds up. This controlled environment allows for a unique set of biochemical reactions to occur, influencing the coffee beans' flavor profile. The fermentation process can last from a few hours to several days, depending on the desired flavor complexity. The lack of oxygen and the presence of specific acids, such as lactic and malic acids, contribute to the development of distinctive flavors in the coffee. Anaerobic processing is known to enhance sweetness, create fruity and floral notes, and impart a fuller body to the coffee. 

From the Importer

Cordillera de Fuego is an anaerobic processed coffeed where precision meets innovation. Handpicked at peak ripeness with a brix degree (a measurement of sugar content) near 26, mature cherries undergo meticulous depulping and fermentation in an oxygen-free environment. This unique process enhances the coffee's flavor with a blend of lactic and malic acids, defining its intricate cup profile. Finally, the coffee is sun-dried to perfection.

Founded by Luis Eduardo Campos in 1984, Cordillera de Fuego embodies a commitment to quality and sustainability. Over the past decade, Luis has pioneered various processing methods, including natural, honey, thermic, and anaerobic, pushing boundaries in coffee innovation. Dedicated to environmental stewardship, the farm and wet mill joined the national NAMA (nationally appropriate mitigation actions) initiative in 2017, striving to reduce greenhouse gas emissions in the coffee sector. A highlight of their sustainability efforts includes installing solar panels, now providing over 50% of the wet mill's energy needs.

From the Roaster 

The tasting notes we put on the bags are deciphered and decided based on the flavors we are tasting that are inherent in the coffee because of their origin, elevation, varietal, and process. Sometimes these flavors are subtle and mellow, yet other times these flavors come across so strongly and clearly. This coffee from producer Luis Eduardo Campos in Costa Rica is an amazing example of the latter. When we first tasted this coffee, we were wide eyed with excitement at how noticeably easy we picked up on flavors of cinnamon, churro or funnel cake, brown sugar, baked apple, and even dried cherry. This is a coffee that stirred up a buzz in the room with everyone that was tasting it. Everyone was calling out fond, old memories that this coffee made them think of, like being at a summertime fair as a kid eating sweet, sugary food. Coffee has a beautiful way of evoking these kinds of reminiscent thoughts through their flavors and experience, which is why we are thrilled to offer this coffee to you and see what it calls to mind for you! We know you are going to enjoy this one.

How We’re Brewing It

When brewing this coffee in our cafe, we use a Fellow Ode Brew Grinder and a Kalita dripper in this recipe. 

Grind size: 9.5 

Coffee Dose: 26.5g 

Water Dose: 400g 

Brewing Time: 2:55 

Water Temp: 208F 

Yield: 12oz