Costa Rica, El Fuego. Cinnamon drive. Christmas edition.

After graduating from university in 1984, Don Luis Eduardo Campos established his coffee farm in Piedades del Sur, Alajuela. For nearly a decade, he developed and refined the concept of anaerobic fermentation, unlocking the coffee's natural flavor potential. The distinct cinnamon notes in his coffee are a unique and, most importantly, recognizable hallmark of Don Luis’s expertise in the anaerobic processing method. The results are truly astonishing!

Flavor Profile

Our Costa Cordillera de Fuego offers flavors of cinnamon, coconut, and pastry. The body is medium-density and rounded. It’s exceptionally sweet, with an aftertaste reminiscent of dried apricots and cinnamon. The acidity is medium-intensity and citrus-like.

Anaerobic Process

The coffee cherries are depulped and placed in stainless steel tanks, sealed off from air. To add complexity, unique acids—lactic and malic—are introduced. Lactic acid bacteria ferment the sugars in the coffee cherries, producing lactic acid, which creates a smoother and rounder flavor profile. Malic acid contributes vibrant and complex notes to the coffee, often reminiscent of stone fruits.

Sustainable Agricultural Practices

Don Luis is not only an innovative coffee processor but also a forward-thinking farmer. In 2017, he joined the NAMA program, aimed at significantly reducing greenhouse gas emissions in coffee production. The Cordillera de Fuego farm has implemented several small-scale projects to reduce water usage and improve efficiency. The largest project was the installation of solar panels, which now provide 100% of the energy for the main office and 50% for the mill.