Led by Luis Campos, he is a pioneer of new processes, including the anaerobic process.
Cordillera del fuego
Costa Rica - Tarrazu - Cordillera del fuego - Anaerobic Honey
CatuaiCaturraAnaerobic Fermentation
Ismael Navarro
CR
Costa Rica
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Aromatic notes:
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The first independent mill built in Costa Rica
Before 2001, in Costa Rica, all growers delivered their cherries to large cooperatives. Until the construction of Cordillera del Fuego, the first independent mill built in Costa Rica, in the West Valley, and managed by Luis Campos.
Luis Campos is a pioneer of new processes, including the anaerobic process for this coffee. Luis Campos accompanies the growers who bring their coffee to Cordillera del Fuego. Among them is Ismael Navarro, who is responsible for this coffee.
To achieve this anaerobic fermentation, Cordillera del Fuego employees carry out the following process: after arrival, the coffee is pulped and placed in a stainless steel vat. One part retains its mucilage. The mucilage from the other part of the coffee is recovered to form a gel which covers the coffee beans in the vat.
The vat is then hermetically sealed. Temperature and pH are controlled for the duration of fermentation, between 18 and 23 hours, before any alcohol is produced. The coffee is then dried and left to dry in the sun.
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Origin
Costa Rica Region
Tarrazu Terroir
El Alumbre de Tarrazu - Cordillera del fuego
Station
- Ismael Navarro
Producer
Species
Arabica Varieties
Catuai,
Caturra
Process
Anaerobic Fermentation
Drying
10 days patios
Packaging
69kg - Jute bags
Altitude
1750 Harvest period
January - March Type of harvest
Manual
Station Cordillera del fuego
Cordillera del Fuego is a beneficio owned by José Francisco Fernández Arias, a farmer, and Luis Eduardo Campos Varela, an agricultural engineer. Both have decades of combined experience, and since 2018 Luis Campos has been a member of ICAFE, where he represents the coffee processing sector.
Most of the coffee received by Cordillera del Fuego comes from the western valley and some from the Tarrazú region, in particular Corralillo de Cartago. Cordillera del Fuego is equipped to handle the entire coffee processing chain, from pulping, pre-drying and drying to packaging and containerization. The beneficio also has a laboratory, and employs a Q-Grader for quality control of its coffees.
Altitude
1700
Meet Ismael Navarro
A few words about Ismael Navarro
Ismael Navarro is a producer from Costa Rica. Based in the Tarrazu region, in the El Alumbre terroir, he owns the Finca Llano Los Angeles farm. After harvesting, his coffee is sold to the beneficio Cordillera del Fuego, run by Luis Campos and José Francisco Arias, to handle processing and prepare the bags for export.
Analyzed to the nearest gram
Find detailed physical and sensory analyzes of your coffee in the quality sheet with:
- Density
- The humidity level
- Water activity
- Colorimetry
- The sieve
- The nature of the defects
- The score and its details
- The aromatic profile (downloadable)
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