Outerlands Coffee Roasters
Costa Rica Cordillera De Fuego Anaerobic

Roaster Location: Flag of United States Salisbury, New Hampshire

4.50(1)

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Roast Level: Light Medium
Bean Source Country: Costa Rica
Bean Source Region: Tarrazu
Varietal: Caturra, Catuai
Process: Anaerobic

Our single origin Costa Rica Cordillera De Fuego Anaerobic is our most unique and highest quality coffee yet. We're really excited to share this very special coffee with you all!

Anaerobic Cordillera de Fuego comes from producer Luis Eduardo Campos, a Costa Rican coffee farmer who is constantly looking for new and innovative ways to improve his coffee production. The unique flavor profile and the singular cinnamon notes of this coffee can be attributed to Luis’s mastery of the anaerobic processing method. The Anaerobic process begins with handpicked, mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. The coffee is depulped and placed in stainless steel tanks with all its mucilage. As the fermentation begins, oxygen decreases and the carbon dioxide increases causing pressure to build up in the tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the complex cup profile. Once ready, the coffee is 100% sun dried.

It was unanimous around the cupping table that this coffee tastes like "cozy in a cup." Roasted to a medium-light, this is a delicious fruity cup with notes of plum, dried cherry, raspberry, hibiscus, brown sugar, and cinnamon.

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Traits: brown sugar cinnamon plum raspberry hibiscus dried cherry

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Reviews(1)

4.50(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from Outerlands Coffee Roasters.
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Latest Reviews and Tasting Notes

  • Avatar
    E M

    1 roasts rated, avg score of 4.50

    4.50 - Average

    5.00 - Aroma

    4.50 - Value

    4.50 - Finish

    4.50 - Flavor

    4.50 - Acidity

    4.50 - Balance

    Cinnamon hits your nose the moment you get within 4 feed of this cup. Initial hot sip is pleasant and the coffee really starts to develop a few minutes in leading to a fruity middle where the sweetness comes out with a touch of tart. The sugary notes stick around in the mouth and develop as the cup cools. A great cup of coffee.

    Cupping Method:Chemex and V60

    Traits: brown sugar cinnamon fruity tart
    10 months ago · See more from E

More Details

Roast Level: Light Medium
A Light Medium Roast coffee, sometimes referred to as a "City Roast" or "American Roast," lies between a light and medium roast. This roast level strikes a balance by preserving the coffee bean's unique characteristics while allowing for a moderate development of body and flavor. The beans have a medium brown color, exhibiting a slight sheen of oils, providing a more balanced and nuanced flavor profile. A Light Medium Roast typically highlights the coffee's inherent fruity, floral, or citrus notes, while also providing some of the deeper, richer flavors associated with medium roasts.
Bean Source Country: Costa Rica
Predominantly grown in the country's high-altitude regions, Costa Rican coffee benefits from the volcanic soil, consistent rainfall, and mild tropical climate, contributing to its rich, well-rounded taste. Costa Rican coffee often features bright acidity, medium body, and complex flavor notes ranging from tropical fruit to citrus, nuttiness, and chocolate.
Bean Source Region: Tarrazu
Tarrazú, a high-altitude region in Costa Rica, is celebrated for its premium coffee farms. The unique terroir of Tarrazú, marked by its volcanic soil, consistent rainfall, and significant temperature fluctuations between day and night, produces beans with distinct characteristics. Coffees from Tarrazú often showcase bright acidity, a medium to full body, and flavors that can range from red fruits like berries to citrus notes, chocolate undertones, and hints of tropical fruits. The combination of elevation, climate, and soil gives Tarrazú coffee its sought-after complexity and crisp, clean finish.

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