COSTA RICA - Cordillera de Fuego
Days are shorter and the air is crisp. It’s pretty much peak coffee season for us. And for the third year, we ready to kick it off with an offering from Luis Eduardo Campos and Cordillera De Fuego. The team at Cordillera De Fuego are cool folks with a mastery of coffee, and also a concern for their environment. They’ve managed to install solar panels at the farm that supply most of the energy needed at the wet mill. Pretty nifty. The coffee from Cordillera De Fuego has consistently been the most distinctive of the year at Ghost. It’s a testament to producers understanding and execution of processing. The cherries are harvested only when the sugar content reads high enough. They’re pulped and sent with full mucilage to stainless steel tanks for anaerobic fermentation and finally, sun drying.
We said this coffee was distinctive and we’re not kidding. It’s evident immediately in the aroma of the dry grounds. Heavy notes of cinnamon and a pastry like sweetness are present throughout the entire experience here. The acidity is tart, and equally malic and citric. The body is sticky and sweet. Rounding out the flavors are red fruits and flowers, like raspberry and hibiscus. Even after you finish brewing, the grounds still smell like a cinnamon roll. What good times!
PRODUCER: LUIS EDUARDO CAMPOS, CORDILLERA DE FUEGO
VARIETY: CATURRA, CATUAI
PROCESS: ANAEROBIC HONEY
TASTING NOTES: CINNAMON, HIBISCUS, RASPBERRY
(250 grams whole bean)
Days are shorter and the air is crisp. It’s pretty much peak coffee season for us. And for the third year, we ready to kick it off with an offering from Luis Eduardo Campos and Cordillera De Fuego. The team at Cordillera De Fuego are cool folks with a mastery of coffee, and also a concern for their environment. They’ve managed to install solar panels at the farm that supply most of the energy needed at the wet mill. Pretty nifty. The coffee from Cordillera De Fuego has consistently been the most distinctive of the year at Ghost. It’s a testament to producers understanding and execution of processing. The cherries are harvested only when the sugar content reads high enough. They’re pulped and sent with full mucilage to stainless steel tanks for anaerobic fermentation and finally, sun drying.
We said this coffee was distinctive and we’re not kidding. It’s evident immediately in the aroma of the dry grounds. Heavy notes of cinnamon and a pastry like sweetness are present throughout the entire experience here. The acidity is tart, and equally malic and citric. The body is sticky and sweet. Rounding out the flavors are red fruits and flowers, like raspberry and hibiscus. Even after you finish brewing, the grounds still smell like a cinnamon roll. What good times!
PRODUCER: LUIS EDUARDO CAMPOS, CORDILLERA DE FUEGO
VARIETY: CATURRA, CATUAI
PROCESS: ANAEROBIC HONEY
TASTING NOTES: CINNAMON, HIBISCUS, RASPBERRY
(250 grams whole bean)
Days are shorter and the air is crisp. It’s pretty much peak coffee season for us. And for the third year, we ready to kick it off with an offering from Luis Eduardo Campos and Cordillera De Fuego. The team at Cordillera De Fuego are cool folks with a mastery of coffee, and also a concern for their environment. They’ve managed to install solar panels at the farm that supply most of the energy needed at the wet mill. Pretty nifty. The coffee from Cordillera De Fuego has consistently been the most distinctive of the year at Ghost. It’s a testament to producers understanding and execution of processing. The cherries are harvested only when the sugar content reads high enough. They’re pulped and sent with full mucilage to stainless steel tanks for anaerobic fermentation and finally, sun drying.
We said this coffee was distinctive and we’re not kidding. It’s evident immediately in the aroma of the dry grounds. Heavy notes of cinnamon and a pastry like sweetness are present throughout the entire experience here. The acidity is tart, and equally malic and citric. The body is sticky and sweet. Rounding out the flavors are red fruits and flowers, like raspberry and hibiscus. Even after you finish brewing, the grounds still smell like a cinnamon roll. What good times!
PRODUCER: LUIS EDUARDO CAMPOS, CORDILLERA DE FUEGO
VARIETY: CATURRA, CATUAI
PROCESS: ANAEROBIC HONEY
TASTING NOTES: CINNAMON, HIBISCUS, RASPBERRY
(250 grams whole bean)