Cordillera del Fuego – Costa Rica

ORIGIN

Coffee was planted in Costa Rica in the late 1700s but it was not until the 1820s that coffee became a major export for the country. Although Costa Rica contributes less than 1% of the world’s coffee production today, it has a worldwide reputation for producing excellent coffees. All year round, there is a unique tropical microclimate in the mountainous terrain of the West Valley, benefitting from nutrient rich volcanic soils where the region is well known for its high percentage of Cup of Excellence winners. Producers in the Central Valley often grow traditional varieties and apply some of Costa Rica’s most forward-thinking processing techniques due to the many micro-mills in the region. The central region of Tarrazu means ‘stone from the forest’. This is one of the most renowned regions of coffee production in Costa Rica, due to the reputation of its high-quality coffees. The highest coffee farms in the country are located in this region, reaching up to 1,900 masl.

PRODUCER

Cordillera del Fuego is the name of an independent micro-mill, located in the western valley, Tarrazu. The micro-mill is 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 in Costa Rica.

They manage and produce approximately 25 microlots annually, which equates to 8,000 bags (69kgs) per year. Luis Campos has been a pioneer of experimental new coffee processes, including the anaerobically fermented honey processing applied to this coffee. Anaerobic fermentation consists of placing the cherries in hermetically sealed barrels in a cool place for two to three days. Then the de-pulled cherries with the mucilage intact are left to dry on patios for a further three weeks. Most of the coffee received by Cordillera del Fuego comes from the western valley and some from the Tarrazú region. The mill is equipped to handle the entire coffee processing chain, from de-pulping, pre-drying and drying to packaging and containerization.

ROAST

Sourced through our importing partners at Belco Specialty coffee, we love this coffee for its intense aroma and flavour. Roasted gently to caramelize the sugars and build the rich, creamy body in the cup; you might find spicy notes of cinnamon, nutmeg, and brown sugar. There is also a sweet, liquor-like quality in the long-lasting finish.

For brewing recipes, please visit our BaseBrew page: https://web.basebrew.app/olisipo-coffee