COSTA RICA (200G)

COSTA RICA (200G)

£10.50Price

200g – costa rica

 

COFFEE / FARM:

CORDILLERA DEL FUEGO 

CUP SCORE:

87.50

CUP PROFILE:

STONE FRUITS, CHERRY AND RED BERRIES, LAYERS OF DARK CHOCOLATE, NUTMEG AND APPLE PIE. TANGY ACIDITY AND SWEET CUP

ALTITUDE:

1,800 MASL

PROCESS:

ANAEROBIC NATURAL

LOCATION:

TARRAZU

VARIETAL:

CATUAI & CATURRA

OWNER:

LUIS EDUARDO CAMPOS

 

We are very excited to present this rare processed coffee from Luis Eduardo Campos. Luis developed his anaerobic processes after observing the fermentation process of wines and guessing that using a similar method with coffee could develop deeper, more complex flavours. The process starts with mature coffee cherries that have a high sugar content – measured by a Brix meter – which can feed the anaerobic process. The variety is not the most important factor, but he has found that Yellow Catuai works well. Luis has three tanks for his anaerobic process, and the tanks are tightly packed – with the addition of mucilage (coffee pulp) from another lot – in order to avoid oxygen entering the process. Fermentation lasts between 22 and 24 hours, with the temperature kept just under 10°C. Fermentation must stop when the sugar in the mucilage has been eaten up, but before alcohol is produced. During the fermentation the release of CO2 exerts pressure on the grains, enhancing flavour. Temperature, pH and Brix measurements are the three most important factors in Luis’ anaerobic process. 

After fermentation, the coffee is dried. As it is soaked in extra mucilage, it takes longer than usual to dry. It is spread in layers of 7cm and turned every 20 minutes for the first few days. Each of the three tanks can only produce two exportable bags of coffee per day, and the extra drying time and the turning increase labour costs. The result is a product that commands a premium.

Luis’ pursuit of new and innovative ways to improve his coffee production has also resulted in the development of the termico (thermic) process. This is where semi-washed coffee is heated with some of the mucilage left on the bean, resulting in caramelisation of the natural sugars. The result is a coffee with a lighter profile and a sweet and fruity flavour – reminiscent of fruit infusions.

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