After graduating from university in 1984, Don Luis Eduardo Campos planted his coffee farm in Piedades del Sur, Alajuela. Don Luis has been constantly pursuing new and innovative ways to improve his coffee production. About ten years ago, he had the idea of an anaerobic fermentation with the objective of extracting the naturally occurring flavours of the coffee through a controled fermentation process. After 6 years of research and tests, his anaer- obic coffee was ready.

The unique flavors and tasting notes of the anaerobic and the ther- mic microlots come from their special processing method. It all starts with handpicking very mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. Selecting the cherries when they are at their ripest allows them to have a high sugar content and thus feed both the anaerobic and thermic processes.

THE ANAEROBIC PROCESS

The coffee is depulped and put in stainless steel tanks with all its mucilage, which, in the absence of oxygen, purposely creates an anaerobic fermentation process. The process develops in a unique series of acids such as lactic and malic which will translate to a very complex flavor. Once ready the coffee is 100% sun dried.

THE THERMIC PROCESS

After being partially depulped with water, the cherries are heated. The exposure of the mucilage to the heat activates the natural break down of sugars and partially caramelise the beans. This inventive process gives the coffee an exceptionally sweet and fruity flavor as well as a round and balanced cup.