COSTA RICA | Cordillera del Fuego | Caturra | Anaerobic

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Experimental
  50
• Funky
  40

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Cinnamon, red apple, & hot cross buns Producer: Luis Eduardo Campos Region: Tarrazú Varietal: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Process: AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Relationship: Since 2019 Recipe: Espresso - 1:2.5 Filter - 1:17 About the Farm Get ready to have your mind blown! We fell in love with Don Luis' coffees last year, when we found an anaerobic processed caturra on our cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table. There was no question ... we had to have it. This year we couldn't be happier to bring that same coffee to you again. From the Tarrazú region, producer Luis Eduardo Campos, is constantly pursuing new and innovative ways to improve his coffee production. Don Luis is also progressive in his farming practices. In 2017 he joined NAMA (Nationally Appropriate Mitigation Actions) whose objective is to dramatically reduce emissions of green house gases within the coffee sector. Roasting days: Proud Mary roast Monday-Friday during normal business hours. To ensure freshness of coffee, best to order early in the week as postal services and couriers do not operate on weekends. Orders: Orders placed by 8.30am PST will be roasted and dispatched the same day. If you are ordering on a Friday, and order after 8.30am then your coffee will be roasted the following business day - Monday.