LOCKDOWN - Costa Rica
Dark Arts Coffee
Costa Rica, Cordillera del Fuego
Altitude: 1600 - 1750 masl
After planting his farm in 1984, Don Luis Eduardo Campos has constantly been pursuing new and innovative ways to improve his coffee production. Around ten years ago, he started researching and experimenting with the idea of anaerobic fermentation. After 6 years of testing his first batch was ready to sell. Starting by handpicking very mature cherries that have a Brix degree (a measurement of sugar content) near 26. Selecting the cherries when they are at their ripest allows them to have a high sugar content and thus feed the anaerobic process. The coffee is de-pulped and put in stainless steel tanks with all its mucilage, which, in the absence of oxygen, purposely creates an anaerobic fermentation process. The process develops in a unique series of acids such as lactic and malic, which will translate to a very complex flavour. Once ready, the coffee is 100% sun-dried.
Super complex with juicy blueberries, sweet cinnamon and brown sugar while hot, as it cools it develops notes of caramel and an old fashioned.
250g box comes in fully recyclable packaging.
DRINK COFFEE DROP ACID
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