The Western Valley of Costa Rica is renowned for its specialty coffee culture and innovative processing methods. In recent years, regions such as Alajuela, Naranjo, and Palmers have gained a strong reputation for producing high quality beans with distinct flavours. The combination of high altitudes, volcanic soils, and a tropical climate provides the perfect environment and ideal growing conditions for the coffee cherries to thrive. Don Luis, who has made quite a name for himself in the European specialty roaster landscape in recent years. After graduating from university in 1984, Don Luis Eduardo Campos planted his coffee farm in Piedades del Sur, Alajuela. Don Luis has been constantly pursuing new and innovative ways to improve his coffee production. More than a decade ago, he had the idea of an anaerobic fermentation with the objective of extracting the naturally occurring flavours of the coffee through a controlled fermentation process. After six years of research and tests, his anaerobic coffee was ready. The unique flavours and tasting notes of the anaerobic and thermic microlots come from their special processing methods. It all starts with handpicking very mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. Selecting the cherries when they are at their ripest allows them to have a high sugar content and thus feed both the anaerobic and thermic processes. Don Luis Eduardo Campos has been constantly pursuing new and innovative ways to improve his coffee production. On his Fazenda Cordillera de Fuego, he is experimenting with anaerobic and thermic fermentation. The Thermal Process After being partially depulped with water, the cherries are heated. The exposure of the mucilage to heat activates the natural breakdown of sugars and partially caramelises the beans. This inventive process gives the coffee an exceptionally sweet and fruity flavour, as well as a round and balanced cup.
