A coffee with a great aromatic complexity, cinnamon, grapefruit, etc.
Method: Anaerobic (heat shock)
Producer: Eduardo Luis Campos
Luis is one of the pioneers of anaerobic coffee, he was the first coffee farmer in Costa Rica to buy tanks to do this unique fermentation process.
To date, he has 3 vats allowing him to produce 6 bags of coffee per day.
The fermentation in the vats lasts between 22 and 24 hours and the temperature is kept below 10°C. He only uses beans with their pulp or the pulp of the coffee and he adds pulp from other coffees during fermentation. Then he pressurises the vat and empties it of as much oxygen as possible.
For several years now, he has been trying to improve his fermentation technique. He also developed his famous thermal shock technique after a trip to Mexico where he discovered decaffeination by pressure.