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.
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