Sacred Mill Specialty Coffee
Apricot, blackberry and stewed apple, loads of cinnamon, ginger and caster sugar
Luis Eduardo Campos has been working in coffee for 36 years. He was originally a member of a coop in Tarrazú that collapsed at the beginning of 2000’s. 567 of the producer members decided to buy the coop’s debt and restart it in 2004, naming it Altura San Ramon. Luis was the director of Altura San Ramon for 11 years and it was during that time that he developed his unique anaerobic processes. In 2015, he established his own micro mill and began by buying just 300 bags of cherries per year. which has subsequently risen to 7,000 bags delivered to the mill from over 300 producers, including Luis’ own farms.