FAQs
Contact us
Belco

Cordillera del fuego

Costa Rica - Tarrazu - Cordillera del fuego - Anaerobic Honey

CatuaiCaturraAnaerobic Fermentation

Pick your crop :

Aromatic notes:

Spot price

€/kg


About this coffee

Sourced by our agency in El Salvador

Before 2001, in Costa Rica, all growers delivered their cherries to large cooperatives. Until the construction of Cordillera del Fuego, the first independent mill built in Costa Rica, in the West Valley, and managed by Luis Campos.

Luis Campos is a pioneer of new processes, including the anaerobic process for this coffee. Luis Campos accompanies the growers who bring their coffee to Cordillera del Fuego. Among them is Ismael Navarro, who is responsible for this coffee.

To achieve this anaerobic fermentation, Cordillera del Fuego employees carry out the following process: after arrival, the coffee is pulped and placed in a stainless steel vat. One part retains its mucilage. The mucilage from the other part of the coffee is recovered to form a gel which covers the coffee beans in the vat.

The vat is then hermetically sealed. Temperature and pH are controlled for the duration of fermentation, between 18 and 23 hours, before any alcohol is produced. The coffee is then dried and left to dry in the sun. 

Marketing tools & Certifications

POS displays, postcards, QR codes for packaging, ...

  • Origin

    Costa Rica
  • Region

    Tarrazu
  • Terroir

    El Alumbre de Tarrazu
  • Station

    Cordillera del fuego
  • Producer

    Ismael Navarro
  • Species

    Arabica
  • Varieties

    Catuai,

    Caturra

  • Process

    Anaerobic Fermentation

  • Drying

    10 days patios

  • Packaging

    69kg - Jute bags

  • Altitude

    1750
  • Harvest period

    January - March
  • Type of harvest

    Manual

Station Cordillera del fuego

Cordillera del Fuego is a beneficio owned by José Francisco Fernández Arias, a farmer, and Luis Eduardo Campos Varela, an agricultural engineer. Both have decades of combined experience, and since 2018 Luis Campos has been a member of ICAFE, where he represents the coffee processing sector.

Most of the coffee received by Cordillera del Fuego comes from the western valley and some from the Tarrazú region, in particular Corralillo de Cartago. Cordillera del Fuego is equipped to handle the entire coffee processing chain, from pulping, pre-drying and drying to packaging and containerization. The beneficio also has a laboratory, and employs a Q-Grader for quality control of its coffees.

  • Altitude

    1700

Meet Ismael Navarro

Learn more

A few words about Ismael Navarro

Ismael Navarro is a producer from Costa Rica. Based in the Tarrazu region, in the El Alumbre terroir, he owns the Finca Llano Los Angeles farm. After harvesting, his coffee is sold to the beneficio Cordillera del Fuego, run by Luis Campos and José Francisco Arias, to handle processing and prepare the bags for export.  

Analyzed to the nearest gram

Analysis performed on incoming sample

2023/2024

Discover our quality service

Density

705g/l

Humidity level

10.5%

Water activity

0.5842aw


Screen

+13


Colorimetry

Understand our criteria

Equipments selection