//COSTA RICA ISMAEL NAVARRO
The Costa Rica coffee farmer Luis Campos is most well known for his experiments with anaerobic fermentation. A process method very common in the production of wine, but still very new in the world of coffee.
We are still learning about it’s possibilities and flavour profile. Similar to natural fermentation there is no water used during the whole process. For the anaerobic fermentation Luis Campos will only use the ripest coffee cherries. They contain the biggest amount of sugars necessary for the fermentation process.
1400 – 1700 m.
Dec – Feb.
Espresso & filter.