Cafés Lugat Specialty Coffee Beans Cordillera del Fuego - 200g

A Microlot With Coffee Beans from Costa Rica

The Tarrazú region of Costa Rica is the birthplace of this exceptional coffee, grown in microlots to ensure superior quality and impeccable traceability. This unique coffee is the brainchild of Fernando Cordero, who works closely with the Cordillera de Fuego station run by Luis Campos, the inventor of the innovative thermal fermentation process. As well as producing high-quality coffees, the station adopts sustainable practices, reducing its water consumption and using photovoltaic panels, thereby minimising its ecological footprint.

Cordillera De Fuego coffee expresses all its richness in a cup, whether you prepare it as an espresso or a filter coffee, as you prefer. Grown at an altitude of 1,700 metres, this 100% Arabica coffee beans from the Catuai variety benefits from ideal conditions for developing its complex aromas. Its perfectly controlled medium roast ensures a harmonious, accessible cup, with a subtle aromatic profile combining spicy notes and yellow fruit.

Why Choose this Coffee from Costa Rica

This exceptional coffee has benefited from ideal conditions. Cultivated at high altitude, the plantations benefit from an environment conducive to the development of complex, refined aromas. These terroirs also benefit from rich volcanic soils and a perfect climate, with moderate temperatures and balanced rainfall ensuring optimum growth for the coffee plants. Its name, meaning ‘stone of the forest’, reflects its authentic character. This region is recognised as one of the best areas for the production of specialty coffee in Costa Rica.

Thermal fermentation, an innovative process similar to anaerobic fermentation but carried out at a higher temperature, extracts the natural flavours from the coffee cherries by precisely controlling the heat and pH. The cherries, harvested when fully ripe, are first pulped and then fermented in airtight tanks, where they develop malic and lactic acids for 35 to 40 hours. After fermentation, the beans are dried on patios before being packed for export.

Brewing this Specialty Coffee from Costa Rica

In the cup, it offers a unique sensory experience with its spicy cinnamon aroma. Its smoothness and sweetness are the result of an experimental fermentation process, the fruit of the curiosity and innovation of coffee growers, who are always on the lookout for new techniques.

This exceptional coffee has a lively, acidic attack, carried by aromas of tropical fruit andcitrus. The palate then reveals a generous, round body, with a rich sweetness reminiscent of gingerbread. The long finish features intense, spicy notes of cinnamon.

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