This anaerobic fermented coffee originates from Tarrazú, Costa Rica, produced by Luis Eduardo Campos at Finca Cordillera De Fuego (Lot 27). Handpicked, mature cherries with 26 Brix sugar content are depulped and fermented anaerobically in stainless steel with mucilage intact, then 100% sun-dried. The coffee exhibits strong cinnamon stick aroma with notes of sweet ginger, crispy Asian pear, green grape, and melon acidity.
Founded in 2008 by Steve Kraus in Phoenix AZ, Press Coffee Roasters employs Loring Smart Roasters to achieve consistent, quality results across their production. Their philosophy emphasizes direct trade and relationship based sourcing that honors coffee farmers' work and expertise. With multiple café locations throughout the Phoenix metro area, Press Coffee has become deeply embedded in the local community while maintaining their commitment to sourcing transparency and roasting excellence.
