COSTA RICA

FINCA LA ORTIGA | TERMIC FERMENTATION

Luis Eduardo Campos passionately experiments with different fermentation and drying methods. This coffee is processed in an 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 caramelizes 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 flavours penetrate into the coffee beans which leads to a spectacular cup profile.

Patio 3
Luis Eduardo Campos
CSL33
CSL29
CSL30
CSL28

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 2019/20

Harvest time Jan. - Mar.

Harvest method Picking

Altitude 1750m

Varieties Caturra & Catuaí

Processing Termic Fermentation

Soil type Volcanic soil

Irrigation Natural rainfall

Ref. No. P10440

CUP PROFILE

hibiscus | black cherry | fanta | juicy | 

cinnamon | fermented strawberry | coconut | tonka bean

Touton Specialties GmbH

Große Bleichen 8

20354 Hamburg

phone: +49 (0) 40 334 693 100

fax: +49 (0) 40 334 693 199

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