cinnamon, red apple, sweet.
after being de-pulped these super ripe cherries are placed in air tight stainless steel tanks where the absence of oxygen promotes anaerobic fermentation and the formation of its complex taste character. The coffee is then sun-dried before completion.
region: piedades sur, san ramon, alajuela, costa rica
elevation — 1700 masl
producer — luis eduardo campos
variety — caturra
process — anaerobic
luis eduardo is not only an innovator in the field of coffee and processing but also in sustainability. In addition to being a member of the NAMA Association aimed at reducing emissions in coffee production Luis has installed solar panels to sustainably feed cordillera del fuego. currently 100% of office energy and 50% of energy for the processing mill comes from these panels.
roasted for espresso and filter.