The Flavor Profile
Notes of milk chocolate, vanilla, and orange zest linger long in this soft, drinkable cup.
Decaf
SINGLE ORIGIN DECAF
Costa Rica Montañas de Fuego Decaf
$23.00
Milk Chocolate
Vanilla
Orange
Since 2019 Stumptown has been purchasing this lot from Cordillera de Fuego that we call Montañas de Fuego, or "Mountains of Fire" in the spirit of the volcanic mountain range or "Cordillera" where this exceptional coffee is grown. Always approachable yet delicious, Montañas de Fuego was an easy choice for our first decaf single origin.
Direct Trade Sourcing
Sustainable Practices
B Corp Certified
Tasting Notes
Milk Chocolate
Vanilla
Orange
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"Since 2019 Stumptown has been purchasing a lot from the group that we call Montanas de Fuego, or "Mountains of Fire" in the spirit of the volcanic mountain range or "Cordillera" where these exceptional coffees are grown."
Choose Your Brew
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
French Press
- Warm up the press by rinsing it with very hot water.
- Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
- Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
- Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
- Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
- Press At 4:00, you are ready to press. Firmly push the press all the way down.
- Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction.
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
The Story
In 2015, the Campos Varela and Hernandez families came together to form the Cordillera de Fuego mill with the intention of processing their own coffees. Both Luis Campos Varela and José Francisco Hernandez bring decades of coffee experience and the partnership quickly grew to serve other smallholder family producers nearby. As Cordillera de Fuego grew their network of producer partners, they committed to principles of price transparency; as well as environmental, social, and economic sustainability. These remain their core values and their focus for the future of Cordillera de Fuego.
Today, coffees from 250 different smallholder producers, in addition to the coffees from both the Campos and Hernandez family farms, comprise Cordillera de Fuego. The network spans the micro regions of San Ramon and Los Santos in the West Valley. Cordillera de Fuego provides in-house traceability to their partners––from cherry to green coffee. A combined knowledge and experience of both the Varela and Hernandez families offers its own guarantee of quality from Cordillera de Fuego. They believe investing in and strengthening their long term relationships is the key to Cordillera de Fuego’s future.
