Cordillera de Fuego

This Costa Rican Termico-Natural processed coffee offers a sweet-tart structure with fruity/juicy acidity and warm floral notes. The body is viscous and smooth, and the finish centers around notes of sweet fruits and spice.

The Termico Natural process is a new, experimental coffee process invented by Luis Campos, the owner of Cordillera de Fuego. The process begins with cherries picked at their ripest, allowing them to have a high sugar content, which will eventually fuel the Termico process. In this artisanal process, the coffee cherry and mucilage is left on the bean (natural processing). Then the coffee is exposed to heat which starts to break down the natural sugars of the coffee cherries, partially caramelizing them. This inventive process results in a complex flavor as well as a round and balanced cup.