Cinnamon, Hibiscus, Raspberry, Mexican Chocolate

Cordillera de Fuego belongs to one of Costa Rica's most celebrated producers, Luis Eduardo Campos. It rests in the Tarrazu region, which is kind of like the Burgundy of the origin (that parallel dissolves under scrutiny, but you have better things to do than critique coffee/wine metaphors). Tarrazu's specialty output is fierce, and its producers apply unique focus to innovation. On that latter point, Cordillera de Fuego takes the crown. They've pioneered methods and refined protocols better than almost any farm in the origin. Case in point, this anaerobic.

For those of you who think, "Anaerobic? No way. Too out-there for me," keep an open mind. Yes, this an anaerobic, but it's not a George Clinton funk-fest. The big note is cinnamon. It lands with surprising finesse before giving way to a marriage of hibiscus and raspberry. Finally, Mexican chocolate rounds out the profile. The sum of these notes is a gestalt that affirms Cordillera de Fuego's stellar reputation. It's unique, approachable, and a sure-fire winner in any brew method.

  • Process - Anaerobic
  • Region - Tarrazu
  • Farm - Cordillera de Fuego
  • Altitude - 1600 - 1750 meters
  • Varietal - Caturra, Catuai

Recommended For:

  • Pour Over
  • Aeropress
  • Drip Machine
  • French Press
  • Single Origin Espresso

Unless otherwise stated, all coffees are sold in 12 oz bags.