Costa Rica - Cordillera del Fuego - Anaerobic Natural Caturra

SFr. 10

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Whole Bean:

We are very excited to have this new exceptional and experimental Thermic fermentation process coffee from Costa Rica. Elegant, complex, sweet and creamy cup.

Tastes like: Raspberry, cinnamon & vanilla sugar 

Origin: Costa Rica

Region: Tarrazu

Producer: Fernando Cordero

Varietal: Caturra - mixed varietals

Process: Natural - Thermic fermentation

Altitude: 1700 MASL 

Roasted for: Filter 

Roast dates: We roast our coffee daily! All weekly orders are dispatched twice a week Tuesdays & Fridays. On all of our coffee bags, we provide you with a roast date. To get the best out of our coffee we aim to rest it for 7-14 days after roasting (depending on the type of coffee), this allows for the flavors to open up, offering much more clarity to your cup



Cordillera del Fuego is the name of this independent micro mill, located in the western valley, Tarrazu area. It is managed by 2 partners Luis Campos (who has been a pioneer of new coffee preparation processes) and Fernando Cordero.              Fernando and his family grows coffee on 10 hectares and loves to experiment with new processes such as thermic or anaerobic fermentation

Thermic fermentation 

Coffee begins its fermentation process by being shocked at high temperatures (around 70 degrees) for a short period of time and at high pressure in order to caramelise the sugars in the mucilage. This process takes place in the heat and pressure-resistant stainless steel tanks. The mucilage (the pulp of the cherries), which is a residue of the fully washed and semi-washed processes, is collected by the pulper. It is mainly composed of sugars and pectic substances and is the basis of the fermentation process. This substance is added to the micro-lot of coffee to be fermented (in addition to its own mucilage) and it is this combination of the two (mucilage + coffee) that is heated to 70 degrees. The beans then undergo a longer (84 hours) gentler fermentation period so that these caramelised aromas penetrate the heart of the bean. The result of this process reveals very specific flavours with a very particular cinnamon profile