Sunglasses At Night | Costa Rica | Anaerobic
Do you hear the melody yet? Okay, shades on? Let’s go.
The vibes are strong with this one: uncontrollably arrogant, but undeniably boss. This coffee is juiced! bombing down the hill and straight up to the bar—cheesy af lines and all. Did we mention neon? The ferment is strong, but it is executed with precision and grace. It creates an obnoxious profile like you’ve never tried before. So let’s keep the midnight sun in our hearts and powder under the planks.
Impact:
Luis Eduardo Campos is a Costa Rican coffee farmer who is constantly looking for new and innovative ways to improve his coffee production. The unique flavor profile of this coffee can be attributed to Luis’s mastery of the anaerobic processing method. Like a lot of Costa Rican coffee farmers, Luis is concerned about the environment and is a member of NAMA, whose goal is to dramatically reduce greenhouse gas emissions.
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.
Tasting Notes: Watermelon | Lemonade | Strawberry
Aroma: Spruce Tip Syrup | Pink Lemonade | Cherry Cola
Roast Level: Light Roast
Recommended Brewing Methods: Pour over | AeroPress | Espresso | Cold brew
Producer: Luis Eduardo Campos | Finca Cordillera De Fuego
Region: Tarrazu Canton | San Jose Province | Costa Rica
Varieties: Caturra | Catuai
Processing Method: Anaerobic Process
Altitude: 1600-1750 meters above sea level
Do you hear the melody yet? Okay, shades on? Let’s go.
The vibes are strong with this one: uncontrollably arrogant, but undeniably boss. This coffee is juiced! bombing down the hill and straight up to the bar—cheesy af lines and all. Did we mention neon? The ferment is strong, but it is executed with precision and grace. It creates an obnoxious profile like you’ve never tried before. So let’s keep the midnight sun in our hearts and powder under the planks.
Impact:
Luis Eduardo Campos is a Costa Rican coffee farmer who is constantly looking for new and innovative ways to improve his coffee production. The unique flavor profile of this coffee can be attributed to Luis’s mastery of the anaerobic processing method. Like a lot of Costa Rican coffee farmers, Luis is concerned about the environment and is a member of NAMA, whose goal is to dramatically reduce greenhouse gas emissions.
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.
Tasting Notes: Watermelon | Lemonade | Strawberry
Aroma: Spruce Tip Syrup | Pink Lemonade | Cherry Cola
Roast Level: Light Roast
Recommended Brewing Methods: Pour over | AeroPress | Espresso | Cold brew
Producer: Luis Eduardo Campos | Finca Cordillera De Fuego
Region: Tarrazu Canton | San Jose Province | Costa Rica
Varieties: Caturra | Catuai
Processing Method: Anaerobic Process
Altitude: 1600-1750 meters above sea level
Do you hear the melody yet? Okay, shades on? Let’s go.
The vibes are strong with this one: uncontrollably arrogant, but undeniably boss. This coffee is juiced! bombing down the hill and straight up to the bar—cheesy af lines and all. Did we mention neon? The ferment is strong, but it is executed with precision and grace. It creates an obnoxious profile like you’ve never tried before. So let’s keep the midnight sun in our hearts and powder under the planks.
Impact:
Luis Eduardo Campos is a Costa Rican coffee farmer who is constantly looking for new and innovative ways to improve his coffee production. The unique flavor profile of this coffee can be attributed to Luis’s mastery of the anaerobic processing method. Like a lot of Costa Rican coffee farmers, Luis is concerned about the environment and is a member of NAMA, whose goal is to dramatically reduce greenhouse gas emissions.
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.
Tasting Notes: Watermelon | Lemonade | Strawberry
Aroma: Spruce Tip Syrup | Pink Lemonade | Cherry Cola
Roast Level: Light Roast
Recommended Brewing Methods: Pour over | AeroPress | Espresso | Cold brew
Producer: Luis Eduardo Campos | Finca Cordillera De Fuego
Region: Tarrazu Canton | San Jose Province | Costa Rica
Varieties: Caturra | Catuai
Processing Method: Anaerobic Process
Altitude: 1600-1750 meters above sea level