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SPECIALTY COFFEE – COSTA RICA ANAEROBIC

 18,00

COSTA RICA Tarrazù

Altitude 1600-1750m asl

Farm Finca Cordillera del fuego

Producer Luis Eduardo Campos

Varietal Caturra

Processing Anaerobic

Cup profile cinnamon, apple, sweet bread, boozy

 

Don Luis Eduardo Campos is the owner of Finca Cordillera del Fuego and over the last ten years has been mastering and experimenting with different processing. The process for this anaerobic coffee starts with the selection of handpicked, mature coffee cherries that have a Brix degree close to 26 (a measurement of sugar content). The coffee is then depulped and put in stainless steel with all its mucilage with limited oxygen. As the fermentation begins the levels of O2 diminish and the CO2 increases, creating pressure in the fermentation tank. Once ready the coffee is 100% sun dried. In 2017 Don Luis also joined NAMA (Nationally Appropriate Mitigation Actions) whose objective is to dramatically reduce emissions of green house gases within the coffee sector.

 

SPECIALTY COFFEE

Specialty coffee refers to the whole process from farmer to cup.

All coffee beans can be graded out of 100. This grading process is called “cupping”. And according to the Specialty Coffee Association (SCA), specialty coffee is Arabica coffee with a cup score of 80+ points.

The coffee must have been cupped by a certified Q grader. On top of that, too many defects in a sample of the green, unroasted coffee beans will automatically disqualify that coffee from specialty status.

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