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Cordillera del fuego

Costa Rica - Cordillera del Fuego - Anaerobic Natural

CROP 2025/2026 See coffee details

SCA score86.75

Aromatic notes

berryorangecaramelfermentedcinnamon

Available on sample request (69kg)

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History and traceability

The story

Before 2001 in Costa Rica, all producers delivered their cherries to large industrial cooperatives. They controlled the agricultural part of the chain, but after the harvest they lost all control over their production. After 2001, things changed. Two precursors, the finca La Candelia and the Barrantes family (Cafetalera Herbazu) built a micro mill, the first independent one in Costa Rica. They opened the way to greater independence for producers, as they were finally able to process their products themselves. Cordillera del Fuego is the name of this independent micro mill, located in the western valley, Tarrazu area. This private beneficio, managed by 2 partners, produces about 8000 bags/year. Luis Campos has been a pioneer of new coffee preparation processes. Even if today anaerobic and thermal processes are in vogue, at the time, embarking on this new path represented a major risk as this type of coffee was brand new on the market.
Luis Campos accompanies the producers in these processes in the beneficio Cordillera del Fuego for highly differentiated coffees. This represents about 25 microlots per year.

WHAT IS ANAEROBIC FERMENTATION?
Anaerobic fermentation consists of placing the cherries in hermetically sealed barrels in a cool place for 2 or 3 days. Then the cherries are left to dry on patios for 2 or 3 weeks.

Fernando Cordero owns the 10 hectare El Alumbre de Tarrazu finca.
He offers us this varietal blend from this fermentation.

Together with his father and three siblings, Fernando runs the family farm. Having previously worked for many years in the United States, they now own an excellent coffee farm in Alumbre de Tarrazú.

Cordillera del Fuego is a beneficio 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.

Most of the coffee received by Cordillera del Fuego comes from the western valley and some from the Tarrazú region, in particular Corralillo de Cartago. Cordillera del Fuego is equipped to handle the entire coffee processing chain, from pulping, pre-drying and drying to packaging and containerization. The beneficio also has a laboratory, and employs a Q-Grader for quality control of its coffees.

Identity card

OriginCosta Rica
RegionTarrazu
TerroirEl Alumbre de Tarrazu
SpeciesArabica
VarietiesBlend
ProcessHoney Anaerobic

DryingPatios
Packaging69kg - Jute bags
Altitude1700 m
Harvest periodJanuary – March
Type of harvestHand-picked

Your coffee’s journey

The impact of this coffee

Agroforestry level

Complex
More than 5 species per hectare and at least 2 shade layers

Agroforestry brings trees and crops together on the same plot. Its benefits range from shade and more fertile soil to better-ripened cherries.

Quality

Aromatic notes

berryorangecaramelfermentedcinnamon

SCA scoreMeets Belco quality standards

86.75

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Cordillera del fuego

History and traceability

Identity card

Your coffee’s journey

The impact of this coffee

Agroforestry level

Complex
More than 5 species per hectare and at least 2 shade layers

Quality

Aromatic notes

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