All coffee is sold as whole beans. If you would like your coffee ground please leave a note at checkout.
Cordillera De Fuego
Cinnamon, toffee apple, and vanilla. (on our table like a hot cross bun)
In the cup: "TOP SHELF ALERT!" There's not really much that we can say about this coffee--it's simply spectacular (with an internal cupping score of 91.5 to match!). Straight off the grind, gorgeous aromatics fill the air and it's pretty clear that this is something special. A creamy medium-bodied mouthfeel delivers sweet tip-of-the-tongue cinnamon, rounded toffee apple, and fragrant vanilla. Luis Campos' coffee has such incredibly sophisticated and complementary flavor notes. Not dissimilar to a world-class chef pairing flavours, each takes nothing away from the next and only serves to further elevate the cup as a whole. As the cup cools, the flavours blend and morph--with a little dance playing out that your happy little tastebuds will be delighted and thankful for.
The Producer: Luis Campos is a pretty rare breed. His career has been one of constant development, growth, and fearless ingenuity. His lifelong love affair with coffee began at an early age with time spent in the mid-'80s as an agronomic engineer. This provided Luis with an incredible basis on which to build. Luis then took up a management role at a large cooperative in San Ramon fleshing out his already highly qualified resume. In 2004 he purchased his own mill and began really exploring fermentation. In an area that is well known for its honey processing, Luis really went out in a totally different direction. As his anaerobic techniques evolved and refined he would experiment with the roles of pressure, temperature and time meticulously. Luis has come a long way since his first commercial lot was released in 2006/2007, that's for sure! When you taste his coffee you are not just tasting near perfection, you are also tasting a coffee from a living legend, whom many regard as the inventor of anaerobic processing in Costa Rica.
Special preparation: Using a special stainless steel tank, Luis is able to control pressure and temperature variables causing flavours from the mucilage to penetrate deep into the beans. Luis' application and refinement don't end there, however--he also experiments in extremely limited releases by placing washed, natural, and honey-processed coffees in his fermentation tanks.
The mill and its impact: Luis is all about sustainable practice, working together with growers to ensure that soil conservation and water source protection measures are in place. In 2017 the wet mill joined the Nationally Appropriate Mitigation Actions group, the core aim of which is to reduce greenhouse gas emissions from the coffee sector. In addition to this, Luis Campos has recently installed solar panels which provide over 50% of the mill's power and 100% of the mill's office power.