This is a new coffee for us! We tried this type of coffee which uses the Termico process (see below for more details) and absolutely loved it.
After roasting a few profiles, the light/medium roast offered more of the fruity notes along with some nice brown sugar sweetness. We do hope you enjoy!
NOTES Red Apple, Brown Sugar, Tart Pineapple
ORIGIN: Costa Rica, Tarrazú region
ROAST LEVEL: Light/Medium
12 oz bag
About the Termico Process and Producer
Termico Process -
Green Coffee Beans
The Termico process was invented by Luis Eduardo Campos, owner of Cordillera de Fuego. The unique process starts with cherries picked at their ripest. At this stage, the sugar content of the cherry is peaking and ideal for the Termico process. The coffee is semi-washed then heated with some of the coffee mucilage left on the bean. The exposure to the heat begins to breakdown the sugars in the coffee cherries, partially caramelizing them. This inventive process gives the coffee an exceptionally sweet and fruit-forward flavor as well as a round and balanced cup.
Luis Eduardo Campos,
Coffee Producer
The owner and founder of Cordillera de Fuego, Luis Eduardo Campos, purchased his farm in 1984 shortly after graduating from university. Over the past 10 years don Luis has been experimenting with different coffee processing methods such as natural, honeys, thermic (termico) and anaerobic. In addition to quality innovation the farm and wet mill joined the national group NAMA (Nationally Appropriate Mitigation Actions) in 2017 with the objective to reduce greenhouse gas emissions within the coffee sector. One of the biggest projects that Cordillera de Fuego has undertaken was the installation of solar panels, which now supply more than 50% of the energy for the wet mill.
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