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Type : Dark Label: Special Release

1984 Costa

$22.00 Regular price $22.00

Whole
Ground

1984 Costa

  • Label

    Label

    • Dark Label: Special Release
  • Type

    Coffee Type

    • Single Origin
  • Tastes Like

    Tastes Like

    • Brown Sugar
  • Tastes Like

    Tastes Like

    • Cinnamon
  • Tastes Like

    Tastes Like

    • Cranberry
  • Tastes Like

    Tastes Like

    • Hibiscus
  • Roast Level

    Roast Level

    • Light
  • Process

    Process

    • Experimental/Other
  • Sub Region

    Region

    • Central America
  • Country

    Country

    • Costa Rica
  • Variety

    Variety

    • Caturra
  • Variety

    Variety

    • Catuai
  • Elevation
    Elevation
    • 1200

Recipes

  • Kalita
    Kalita
    • Brew Time: 3 min
  • Kalita
    Kalita
    • Dose: 25g
  • Kalita
    Kalita
    • Liquid Out: 14oz
  • Kalita
    Kalita
    • Water: 400g
  • V60
    V60
    • Dose: 25g
  • V60
    V60
    • Liquid out: 14oz
  • V60
    V60
    • Water: 400g
  • V60
    V60
    • Brew Time: 3 min
  • Espresso
    Espresso
    • Brew Time: 25 sec
  • Espresso
    Espresso
    • Dose: 20g
  • Espresso
    Espresso
    • Liquid Out: 2oz
  • Drip
    Drip
    • Ratio: 1:17

Don Luis Campos

The owner and founder of Cordillera de Fuego, don Luis Campos, purchased his farm in 1984 shortly after graduating from university. Over the past 10 years don Luis has been experimenting with different coffee processing methods such as natural, honeys, thermic (termico) and anaerobic. In addition to quality innovation the farm and wet mill joined the national group NAMA (Nationally Appropriate Mitigation Actions) in 2017 with the objective as a group to reach reduction emissions of green house gases within the coffee sector. One of the biggest projects they have done is the installation of solar panels, with these panels the main office is able to run off of 100% solar energy plus the solar panel also supply more than 50% of the energy for the wet mill.

The Termico (Thermic) Process

The Termico process is a new, experimental coffee process invented by don Luis Campos of Cordillera de Fuego. The process starts with cherries picked at their ripest, allowing them to have a high sugar content and thus feeding the Termico process. The semi-washed coffee is then heated with some of the coffee mucilage left on the bean. The exposure to the heat starts to breakdown the natural sugars of the coffee cherries, partially caramelizing them. This inventive process gives the coffee an exceptionally sweet and fruity flavor as well as a round and balanced cup.

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