Costa Rica, Cordillera de Fuego, Anaerobic

We’re thrilled to share this exceptional anaerobic lot from Cordillera de Fuego SA, a project born in 2015 when two coffee-producing families, each with over 40 years of experience, came together with a shared vision: to push the boundaries of coffee processing in Costa Rica. With a focus on innovation and precision, Cordillera de Fuego has become known for its pioneering work with thermal shock and anaerobic fermentations, producing coffees with remarkable depth and sweetness.

Tasting Notes: Cherry, Red Fruits, Chocolate, Maple Syrup & Allspice

Country: Costa Rica

Region: Finca Berlin de San Ramón de Alajuela, West Valley

Altitude: 1275–1350m 

Varietal: Catuai, Caturra

Process: Thermal shock Anaerobic Fermentation

Roast: Light 

SCA Cupping Score: 87.7

The story:

Cordillera de Fuego represents the meeting point of tradition and experimentation. With five family-owned farms contributing to the project, the producers combine generations of farming knowledge with a scientific approach to fermentation. Their innovative use of mucilage gel - the sweet, sticky layer of the coffee cherry—creates a controlled anaerobic environment that allows complex fruit and spice notes to infuse deep into the bean.

By carefully selecting cherries at peak ripeness (26 Brix) and managing fermentation through constant monitoring of pH, temperature, and pressure, the team achieves a uniquely balanced and expressive cup. Their commitment to experimentation, quality, and transparency has made Cordillera de Fuego one of the most exciting names in Costa Rican specialty coffee.

The process:

For this lot, ripe cherries are harvested and pulped before being placed into sealed stainless steel tanks. A concentrated mucilage gel - derived from equally ripe “donor” cherries - is added to the fermentation tanks, fully covering the parchment coffee. As fermentation progresses, CO₂ naturally builds inside the tanks, creating internal pressure that helps drive the fruit sugars and acids deep into the bean.

The process lasts between 18 and 23 hours, with pH levels constantly monitored to ensure the sugars are fully consumed without producing alcohol. Once complete, the tanks are carefully opened, and the coffee is sun-dried—receiving at least four hours of sunlight on the first day to halt fermentation and lock in the desired flavour profile. The result is a coffee bursting with flavour - a stunning example of Costa Rica’s cutting-edge processing innovation.