Kostarika Ismael Navarro

“Last year it was an absolute hit, and this year it’s another fantastic, sweet coffee that tastes just like a cinnamon roll! Ismael’s meticulous precision, innovative fermentation, and attention to detail are flawless—but for me as a roaster, the greatest joy is seeing how he manages to recreate his magic year after year!”
-Luke, Co-Founder and Head Roaster DOS MUNDOS

Costa Rica - Ismael Navarro

Cooperative / Farm: Ismael Navarro (Processed at Cordillera del Fuego)
Country: Costa Rica
Region: El Alumbre de Tarrazú, Tarrazú
Variety: Catuai, Caturra
Process: Anaerobic Fermentation, Honey
Altitude: 1,750 m a.s.l.
Harvest: January – March 2026

Producer Story

Until 2001, almost all coffee growers in Costa Rica delivered their cherries to large cooperatives. This changed with the construction of Cordillera del Fuego, the country’s first independent micro-mill, founded and managed in the West Valley region by Luis Campos. Luis is a true pioneer of novel processing techniques, including the anaerobic fermentation used for this specific coffee. He works closely with the farmers who bring their cherries to Cordillera del Fuego, guiding them through the entire process. One of these farmers is Ismael Navarro, the producer responsible for this exceptional lot.

Processing Method

This anaerobic fermentation is a proprietary process developed at Cordillera del Fuego. Upon arrival at the mill, the cherries are first depulped. A portion of the beans retains its natural mucilage. Mucilage extracted from another portion of the batch is processed into a gel, which is then used to coat all the beans inside a stainless steel tank. The tank is then hermetically sealed. Throughout the fermentation process—which lasts between 18 and 23 hours—temperature and pH levels are meticulously monitored to prevent unwanted alcohol production. Once fermentation is complete, the coffee is sun-dried on outdoor patios for approximately 10 days.

Brew Recipe