Single Origin Coffee - Central America Costa Rica Finca La Ortiga

Luis Eduardo Campos is passionate about experimenting with different fermentation and drying methods. This coffee is processed in a unique way through thermal fermentation that has never been done before.

In one of his several experiments, Luis Campos discovered that the sugar in the pulp around the caffee beans caramelises in a special way when water at around 80 degrees Celsius is added to the fermentation tanks where the usual anaerobic process takes place.

The high-temperature shock created allows the sweet flavours to penetrate the coffee beans, resulting in a spectacular cup profile.