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Costa Rica Cordillera del Fuego

18.50
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Costa Rica Cordillera del Fuego

18.50

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Over the past few years, the tiny Central American nation of Costa Rica’s profile has risen considerably within the specialty coffee community. At the 2018 Cup of Excellence, a Costa Rican coffee shattered the world record for fetching the highest price ever at auction: a whopping $300.09/lb for the Don Gayito Estate’s honey-processed Geisha lot. Indeed, experimentation with processing has paid massive dividends for Costa Rican producers in terms of developing more interesting and memorable flavors. Halfwit Coffee’s Cordillera del Fuego from producer Luis Eduardo Campos is a prime example of this type of innovative experimentation. At origin, this coffee is subjected to anaerobic fermentation processing: a process in which the depulped cherries are placed in stainless steel containers and deprived of carbon dioxide, allowing lactic and malic acids to develop. The resultant cup is a rich, heavy-bodied mélange of caramel, orange, blackberry, and cinnamon.


BEAN SPECIFICATIONS

PRODUCER: Luis Eduardo Campos
REGION: Tarrazú
ELEVATION: 1750 MASL
PROCESSING: Anaerobic Fermentation; Sun-dried on Raised Beds
VARIETY: Caturra
HARVEST: October-March
NOTES: Caramel, Orange, Blackberry

 

NOTES ON BREWING

Costa Rican coffees are prized for their exceptional balance, and balance should be the main objective when brewing Cordillera Del Fuego. A slightly coarser than average grind setting should help eliminate excessive sharpness or bodily heaviness and will go a long way in showcasing the wide, nuanced spectrum of flavor in this coffee. For the most part, this coffee will shine more on V60 than on a delicate brew method like Chemex, although extra agitation during Chemex brewing should yield a fine, albeit delicate cup. Strict monitoring of water temperature is a must to prevent muddling this coffee; it is advisable to shoot for brewing water in the 204-205°F range.


SUGGESTED BREW SPECS

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FETCO

Brew ratio of 1:16
Water at 204°F
4 Minute brew time,
15% pre-wet

V60

25g medium ground
coffee: 400g water
50g bloom for 45 seconds
2:30 pour time, total brew time of 3:30

CHEMEX

32g medium-coarse
ground coffee: 500g water
at 205°F
75g bloom for 55 seconds
2:35 pour time, total brew time of 3:45

AEROPRESS

15.5g of finely ground coffee: 220g water at 205°F
55g bloom for 30 seconds
Paddle incorporate
at 20 seconds
Dwell time of 1:20, push down to 1:50


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