By popular demand of our fellow coffee folks, Costa Rica Finca Cordillera Anaerobic is back!

After graduating from university in 1984, Don Luis Eduardo Campos, along with his partner Josè Francisco Fernàrdez, began growing coffee in the district of Piedades del Sur, province of Alajuela of Costa Rica.

Don Luis has continuously researched innovative methods and processes to improve the quality of his coffee. In 2015, he established his own micro-mill and had the idea of ​​carrying out an anaerobic fermentation, to enhance the coffee aromas through a controlled fermentation process in absence of oxygen. After six years of research and testing, his first anaerobic microlot was put on the market, and it was outstanding!

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 anaerobic fermentation gives this specialty microlot unique notes. The process begins with the hand-harvesting of cherries only when they are incredibly mature, with a Brix degree (a measure of their sugar content) close to 26. The high sugar content is essential to allow the fermentation development in the absence of oxygen, by feeding the bacteria and yeasts.

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 steel 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. The fermentation process is particularly rich in malic and lactic acids, which contribute to the development of really complex and pleasant notes.

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 beans, enhancing flavour. Temperature, pH, and Brix measurements are the three most important factors in Luis’ anaerobic process.

After the fermentation, the coffee is dried naturally under the sun, on raised beds.

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.

 In the cup:

It's the perfect winter coffee! With notes of cinnamon, orange peel, gingerbread, with a juicy and long finish. A specialty microlot to be enjoyed as filter or espresso, for which, as always, differentiated roasting profiles have been developed.

Minimum resting period: 5 days for filter roast.