COSTA RICA

FINCA LA ORTIGA | HONEY TERMIC FERMENTATION

Luis Eduardo Campos passionately experiments with different fermentation and drying methods. This coffee is processed in a unique way, through termic fermentation, that did not exist before. By trying out one of his several experiments, Luis Campos noticed that sugars in the mucilage caramelize in a particular way when you add water of about 80 degrees Celsius in the fermentation tanks where the usual anaerobic process takes place. Due to the generated high-temperature shock, the sweet flavors penetrate into the coffee beans which leads to a spectacular cup profile.

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GROWING REGION

Country Costa Rica

Region Terrazú

Micromill Cordillera de Fuego

Coffee farm Finca la Ortiga

Producer Luis Eduardo Campos

QUALITY

Coffee type Arabica

Crop 2020/21

Harvest time Jan. - Mar.

Harvest method Picking

Altitude 1750m

Varieties Caturra & Catuaí

Processing Honey Termic Fermentation

Soil type Volcanic soil

Irrigation Natural rainfall

Ref. No. P10636

CUP PROFILE

peach | orange | fermented strawberry |

grape juice | cinnamon |

brown sugar | biscuity | creamy