Costa Rica Cordillera de Fuego Anaerobic

The Catuaí variety is one of the most popular in Latin America, widely cultivated since the 1970s. It was developed by the Agronomic Institute of Campinas (IAC) from a cross between Mundo Novo and Caturra, with the goal of combining high productivity, moderate disease resistance, and a low-growing stature, traits highly valued by producers. 

It is characterized by its compact size, which facilitates manual harvesting and allows for high-density planting, optimizing land use. Its adaptability to different climatic and altitude conditions has made it one of the most widespread varieties in Central America, and other producing countries. 

The Anaerobic A2 process from Cordillera de Fuego is a controlled fermentation method designed to enhance sweetness and complexity in the coffee. Ripe cherries with high sugar content are pulped and placed in sealed stainless-steel tanks with very limited oxygen. Inside these tanks, CO2 builds up, creating pressure that pushes fruity and acidic compounds deep into the beans. The fermentation lasts about 18–23 hours, with close monitoring of temperature and pH to prevent over-fermentation. Afterward, the coffee is sun-dried to stabilize and preserve the flavors. The result is a vibrant, fruit-forward cup offering a rich, balanced sweetness and a distinctive, complex profile that highlights Cordillera de Fuego’s focus on innovation and precision.