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Raspberry. Cinnamon. Sparkling.

Regular price 19.50 €
Regular price Sale price 19.50 €
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Origin: Tarrazu, Costa Rica
Roast: Filter
Producer: Luis Campos / Fernando Cordero
Altitude: 1700 Meters
Varietal: Caturra
Process: Honey Anaerobic

Cordillera del Fuego is located in the Western Valley of Costa Rica. It is managed by Luis Campos, a true coffee pioneer. The emergence of micro mills helped transformed the quality of coffee in Costa Rica. Traditionally, coffee cherries were sent to big processors, but independent mills have allowed producers to experiment and innovate.

Using cherries grown by Fernando Cordero, our 2023 lot was processed in Honey Anaerobic style. With deep, fruity sweetness, the creamy texture makes this coffee feel like a freshly baked cinnamon roll - absolutely irresistible.

The Cup

When we first tasted the results of Luis innovative processing we knew it was something special. Our microlot presents a stunning range of flavour. From defined raspberry and cherry to the depth of dark chocolate and cinnamon. The processing brings out a bold, creamy texture, with the comforting sweetness of freshly baked cinnamon rolls.

About The Farm

Our Cordillera del Fuego lot was grown at El Alumbre de Tarrazu, which belongs to Fernando Cordero and his family. He grows coffee on 10 hectares and provides cherries to the Cordillera del Fuego mill. Together with his father and three siblings, Fernando runs the family farm. Having worked for many years in the United States, he has continued to invest in his farm and produces coffee that Luis processes.

Luis began his career in the 1980s as an agronomic engineer but his passion for coffee and processing led him to purchase his own mill in 2004. From that point, he has gained a reputation as one of the most forward thinking coffee professionals in Costa Rica. Luis buys small lots of cherries from local growers and processes them in a variety of experimental ways, while always seeking to express the amazing terroir of Costa Rica.

The Process

The Honey Anaerobic process is a variation of anaerobic fermentation that brings out superb sweetness and complexity. The process begins with handpicked coffee cherries that have a Brix level (which measures sugar content) of 26. The whole coffee cherries are first pulped to remove the outer layer of skin and mucilage, then transferred to steel tanks for fermentation. The mucilage that remains around the bean ferments, becoming sticky and imparting high levels of sweetness to the bean, along with complex acidity. After fermentation, the coffee beans are transferred to raised beds for drying.

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