Kawa, Costa Rica, Cordillera del Fuego 90+



Roaster Kawa Paris
Origin Costa Rica, Tarazzu
Farmer Eduardo Luis Campos
Process Anaerobic heat shock
Variety Caturra
Altittude 1700 m
Notes Cinnamon, citrus, high acidity, intense sweetnes
Roasted Filter
Weight 0.2 kg
SKU: bcr01671-2 Category: Tags: , , ,


A coffee with a great aromatic complexity, cinnamon, grapefruit, etc.

Variety Caturra

Method Anaerobic (heat shock)

Producer Eduardo Luis Campos

Score 90+

Luis Eduardo Campos

Luis is one of the pioneers of anaerobic coffee, he was the first coffee farmer in Costa Rica to buy tanks to do this unique fermentation process.
To date, he has 3 vats allowing him to produce 6 bags of coffee per day.
The fermentation in the vats lasts between 22 and 24 hours and the temperature is kept below 10°C. He only uses beans with their pulp or the pulp of the coffee and he adds pulp from other coffees during fermentation. Then he pressurises the vat and empties it of as much oxygen as possible.
For several years now, he has been trying to improve his fermentation technique. He also developed his famous thermal shock technique after a trip to Mexico where he discovered decaffeination by pressure.

Additional information

Weight 0.4 kg