For our next Peng editions coffee we introduce the Cordillera del Fuego by Luis Campos in Tarrazú, Costa Rica. Luis has developed unique anaerobic processes after observing the fermentation process of wines to develop deeper, more complex flavours.
The process starts by sourcing high sugar content coffee beans, which are packed tightly into tanks – with the addition of mucilage (coffee pulp) from another lot – in order to avoid oxygen entering the process. Fermentation then lasts between 22 and 24 hours, with the temperature kept just under 10°C. Fermentation must stop when the sugar in the mucilage has been eaten up, but before alcohol is produced. During this process the release of CO2 pressurises the coffee, enhancing flavour. Temperature, PH and Brix measurements are vital factors in Luis’ anaerobic process. After fermentation, the seeds are then dried to create a complex tasting coffee with layers of fruit and spice.
Can you taste it?
This unique anaerobic semi-washed process has created a coffee with complex flavours. Expect tasting notes of apricot, blackcurrant, apple with spices of ginger and cinnamon.
This is a perfect candidate for multi-use brewing due to its versatility. As such it is omni-roasted one way for both filter and espresso based drinks. Our picks for this are either the french press/cafetiere or as an espresso base for your milk drinks for extra body and umph.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.