Our single origin Costa Rica Cordillera De Fuego Anaerobic is our most unique, and highest quality coffee yet - and there’s a really good reason.

Coffee producer Luis Eduardo Campos, is known for his innovation and consistent improvement in his process. The reason why this coffee is so complex and delicate is due to Luis’ (known as Don Luis) mastery of the anaerobic method.

Costa Rica provides some of most premium coffee worldwide due to closely watched sustainable practices and standardized regulations nationwide. When coffee roasters (like little old us) buy coffee from Costa Rica, 80% of the proceeds from the exported coffee goes straight back to the farm. No questions asked. Also, Costa Rica has some of the most cutting edge programs to perpetuate sustainability and quality-driven practices - so you can not only feel good about how your coffee tastes, but what it’s doing for the global community.

Another fun fact: Costa Rica is the only country that enforces the production of 100% Arabica beans countrywide. That means that, no matter what farm you’re sourcing from in Costa Rica, it’s gonna be some of the best.

Pretty cool, right?

So, what’s the deal with Anaerobic fermentation? The Anaerobic process starts with handpicked coffee cherries that possess a particular sugar content. The coffee is then depulped and stored in stainless steel tanks with its mucilage. As it ferments, the coffee releases oxygen and carbon dioxide levels increase, which creates pressure in the tanks. A unique and closely monitored mixture of lactic and malic acid develop in the beans until they are ready to dry. The fermented beans lay out in the sun to dry, are shipped to Mortal Minds, carefully and lovingly roasted to perfection, and shipped straight to you.

We like this coffee brewed 1:16 with a V60. That’s just us though. You do your thing and let us know how it turns out!

You’re gonna taste cinnamon and hibiscus with a soothing and sweet plum note as the cup cools. We know you’ll be eager to drink it right away, but before you sip, take a second and toast to Don Luis.

Salud.