CORDILLERA DE FUEGO
Cinnamon, Walnut, Anise
| Roast Level | Lighter Roast |
| Coffee Type | Single Origin |
| Brew Method | Drip or Filter |
| Tasting Notes | Cinnamon, Walnut, Anise |
| Process | Anaerobic |
| Country | Costa Rica |
| Region | Central America |
Roaster Notes
Two precursors, Finca La Candelaria and the Barrantes family (Cafetalera Herbazu), built a micro mill - the first independent one in Costa Rica. They both paved the way toward greater independence for local producers, as they were finally able to process their products themselves. This is an example of well-fermented coffee, using an anaerobic process to ferment the cherries. The farmers were able to develop a very particular taste in this coffee: cinnamon. Even for coffee novices, this taste cannot be missed — a natural flavor developed through coffee fermentation, which is absolutely incredible. The coffee is more complex than only one tasting note. If you close your eyes and take a few sips, you can feel a very creamy and sugary taste with an elegant acidity. The coffee reminds us of a cinnamon bun. Cordillera de Fuego is the name of this independent micro mill, located in the western valley, in the Tarrazu area. This private beneficio, managed by two partners, produces about 8000 bags per year. Luis Campos and Fernando Cordero have been pioneers of new coffee preparation anaerobic processes.
Notes
Canning Town, London
- Rain Forest Alliance
Notes Coffee Roasters hit all the right ones. As their motto says: “High Grade, Sourced at Origin, Lovingly Roasted in East London!” What more could you ask for? Notes Coffee Roasters aren't your typical roastery. They only work with single origin coffee and never dabble in blends. This means their portfolio of coffees are singular, are the efforts of hard working farmers at origin are rewarded. Expect delicate coffees and myriad of flavours, and know that your morning brew is helping contribute to the maintenance and continued improvement of harvest at source. Now that’s something we hear (and taste) on repeat.
