RARE - COSTA RICA CORDILLERA DEL FUEGO LOT 2 250G
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.
Luis developed his anaerobic processes after observing the fermentation process of wines and experimenting with the premise 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 Lus has found that Yellow Catuai works well. Luis has three tanks for his anaerobic process, which are tightly packed – with the addition of mucilage (coffee pulp) from other lots – 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 also before alcohol is produced. During 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. We asked him how long it took him to find the perfect recipe and his answer was: “I’m still working on it.”
After fermentation, the coffee is dried. As it has been soaked in extra mucilage, it takes longer than an ordinary natural process 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 turning increases labour costs. Given the painstaking process and extra attention to detail, the result is a coffee 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. Luis also produces naturals and honeys.
For Coffee lovers at home, we recommend the following recipe on
20g coffee to 300g of water.
0:00 - 00:45 - 50g Pre-Infusion
00:45 - 1:15 - 60% (180g)
1:15 - 1:45 - 100% (300g)
Try to hit the TBT (Total Brew Time) between 3:00 - Adjust only grind size and water temperature.
For coffee lovers at home, we recommend water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience