Costa Rica Fernando Cordero FILTER Anaerobic

Know where your coffee comes from
This coffee originates from Fernando Cordero and was processed by our dear friend Luis Campos, a pioneer in the anaerobic process. Luis was the first to experiment with this innovative fermentation method and continues to push the boundaries by developing new techniques daily.

Luis owns both a wet and dry mill where multiple producers bring their coffee for processing. While he has his own coffee plantation situated at around 1400 meters, he collaborates with smallholders whose plantations are located at higher altitudes, around 1800 meters. By doing so, he provides these farmers with an opportunity to earn more for their exceptional coffee.

What Is Anaerobic Processing?
Anaerobic processing is a unique fermentation style that occurs without the presence of oxygen. This method can be applied to natural, honey, or washed coffees. Typically, coffee cherries (or sometimes pulped coffee) are placed in sealed barrels equipped with a one-way valve. This valve allows oxygen to escape as fermentation gases are released, creating a fully anaerobic environment over time.

What to Expect from Anaerobic Coffees?
Anaerobic-processed coffees offer a diverse range of flavor profiles, depending on the specific method used—whether washed, honey, or natural. Generally, they feature:

A heavy body
Winey, rum-and-raisin-like characteristics
Tropical fruit notes
Fermented cacao undertones

This particular coffee stands out for its delightful flavor of cinnamon and red cherry, making it a truly memorable cup.