Taste note: Apple pie, roasted nuts, cinnamon
[Cordillera Micromill] Luis Campos, the owner of Cordillera Micromill, is internationally renowned for his experience as the quality control director at ICAFE and his research into anaerobic coffee processing. The beans used are carefully selected high-quality, high-sugar cherries from the Tarrazu region. It is characterized by a unique flavor reminiscent of cinnamon, red apple, and brown sugar. Furthermore, they are actively working to protect the environment by utilizing solar panels to reduce greenhouse gas emissions. Cordillera Micromill is a pioneer in anaerobic coffee processing, and its owner, Luis Campos, has developed a technique to bring out complex flavors such as cinnamon and apple, employing low-temperature fermentation (approximately 22 hours) with strict control of sugar content and pH. It is a farm that is attracting attention as a high-quality specialty coffee. 【CORDILLERA MICRO MILL】 Luis Campos, owner of Cordillera Micro Mill, is internationally recognized as a pioneer of anaerobic coffee processing. With his experience as Director of Quality Control at ICAFE, he has developed innovative fermentation techniques that bring out tremendously complex and distinctive flavors. Using carefully selected, high-Brix coffee cherries from Costa Rica's Tarrazú region, Luis precisely controls sugar levels, pH, and temperature throughout the fermentation process. A low-temperature fermentation of approximately 22 hours creates a beautifully layered cup with notes reminiscent of cinnamon, red apple, and brown sugar. Beyond quality, Cordillera Micro Mill is also committed to sustainability, incorporating solar energy and other initiatives to help reduce greenhouse gas emissions. A truly distinctive Costa Rican specialty coffee, combining innovative processing, exceptional quality, and a dedication to sustainability.
Cordillera Micro Mill Anaerobic Natural
Roast Level:Medium Roast
Country :Costa Costa Rica
Area: West Valley (San Ramon)
Altitude: 1450M Varietal: Catuai, Caturra
Process: Anaerobic Natural
