“Costa Rica 90+” Finca La Ortiga, anaerobic fermented

14,90 incl. VAT

COSTA RICA 90+, Finca La Ortiga
honey anaerobic fermented
Single Origin Premium Coffee

Flavor notes: spices cinnamon and vanilla
expect a velvety mouthfeel
and a medium body

Country: Costa Rica
Town/Region: Tarrazu
Farm: Finca La Ortiga
Micromill: Cordillera de Fuego, Luis Eduardo Campos
Altitude: 1750 m
Variety: Red Catuai
Processing: anaerobic fermented and sun-dried

Luis Eduardo Campos opened his own mill after a lifetime working for other coffee companies and cooperatives. His hard work, knowledge and honesty are well known in the industry. Luis passionately experiments with different fermentation and drying methods and receives excellent results. For anaerobic processing, the cherries must be extremely ripe. The coffee is pulped and placed with all its mucilage in fermentation tanks. Additional mucilage from other cherries, calibrated very accurately to obtain the gel of the mucilage, is added to the fermentation tanks. After thorough mixing, the tanks are hermetically sealed. During fermentation, the resulting CO2 exerts a high pressure on the beans and allows the flavours of the coffee juices to penetrate inside the parchment.



honey anaerobic fermented

This coffee is an anaerobic process coffee, the whole process is done in stainless steel containers, totally closed. The first step is to select the cherries that will undergo the process. This coffee must be extremely ripe with a Brix degree measurement of its mucilage approaching 26 degrees and above. The coffee is pulped and with all its mucilage is placed in the center of the fermentation tanks. After that, further mucilage from other cherries that are called “donors” will be pulped, based on the above explained criteria of the 26 and above degrees brix.
These cherries are pulped and the parchment is run through the demucilager machine, calibrated very tight to obtain the gel of the mucilage, this gel is added inside the fermentation tanks where the other coffee had been previously placed. The amount of gel should be enough to cover the entire parchment already in the tank.
After this it is mixed well and the tanks are closed hermetically. It is very important that the tank is completely closed because if this is not the case, CO2 escapes there will be no pressure produced and the coffee won’t be considered as anaerobic.
During the fermentation the temperature of the tank is controlled, since the process is required to last approximately between 18 and 23 hours. After 15 hours the PH is measured constantly to know how the fermentation is going. The fermentation must stop when the sugars of the mucilage have been consumed, making sure that alcohol is not produced. During the fermentation, the CO2 produced by not being able to leave exerts a high pressure on the beans and allows the flavours of the coffee juices to penetrate inside the parchment. Once the fermentation is over, the tanks should be opened very carefully (because they have a high pressure it could even explode). Later the gel get drained and immediately after the coffee get on patios to dry slowly in the sun.

Additional information


1kg, 250g

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