COSTA RICA LUIS CAMPOS ANAEROBIC #1084

If you’ve never had an anaerobic fermentation coffee before, you’re in for a treat. Anaerobic coffee is so “hot” right now, the wild child of the specialty coffee scene— and the very best ones are coming out of Costa Rica. All coffees undergo some level of fermentation during processing, but anaerobic fermentation is unique because of its oxygen-constrained environment. This changes the chemistry of the beans, encouraging more lactic acids, similar to fermented foods like sauerkraut, yogurt, sourdough bread. The result is a complex, sparkly flavor profile, that can bring notes of tropical fruit, molasses, and in this case, a whole bakery worth of sugar and spice. Anaerobic coffees are striking, memorable, and truly original in the world of coffee.

This special lot comes from small grower Luis Eduardo Campos and his farm Cordillera del Fuego, located in Costa Rica’s prime growing region of Terrazu. His innovative farm runs on solar panels, and his anaerobic program is one of the finest in the country. All the coffee beans are measured for their Brix degree (sugar content) before processing, and they ferment in stainless steel tanks before drying in the sun.

Costa Rica Luis Campos Anaerobic is a super-limited lot, and we’re lucky to have a small number of bags set aside just for us! Reserve your bag of Broadcast’s special, cinnamon-bun coffee today, and enjoy this rare, spicy sip of pure autumn joy.