Sweet, massive, and just a little bit ridiculous. Here’s a coffee from one of the original Dons of anaerobic processing, Luis Eduardo Campos.
This lot from the team at Luis’ farm, Cordillera del Fuego, is a selection of mature yellow catuai grown at 1800masl and packed with developed sugars.
Taking influence from whole-bunch fermentation in wine, Luis excludes oxygen from his process by tightly packing coffee cherry with pulp from another lot.
This mucilage maceration inside a steel tank is held at 10ºC for 24hrs with the production of carbon dioxide within the cherry providing the pressure to concentrate flavour. Finally, the cherry is dried in thin layers and turned at 20 min intervals for the first few days.
This is something really special—Luis’ process ramps up the coffee’s aromatic headiness with notes of spice and cinnamon, while condensing sweetness to deliver mouthfuls of stewed apple, brown sugar, ginger cake, and vanilla custard.
NB: this is a 250g pack from our Special Release range.
Due to limited availability we have not listed grind options as variants. Please leave a note at Checkout with your preferred brew method if you'd like your coffee ground.