Costa Rican producers are on the cutting edge of processing technology, and this thermic “termico” processed coffee fully embodies their spirit of innovation. The coffee offers deep sweetness, high-toned florals, and a distinct umami undercurrent. Acidity is bright and juicy, and the cup foregrounds notes of pink grapefruit zest, raspberry yogurt and butterscotch. The body is viscous and smooth, and the finish is nuanced and flavor-packed.
About the Process:
The Termico process is a new, experimental coffee process invented by don Luis Campos of Cordillera de Fuego. The process starts with cherries picked at their ripest, allowing them to have a high sugar content and thus feeding the Termico process. The semi-washed coffee is then heated with some of the coffee mucilage left on the bean. The exposure to the heat starts to breakdown the natural sugars of the coffee cherries, partially caramelizing them. This inventive process gives the coffee an exceptionally sweet and fruity flavor as well as a well rounded and balanced cup.
About the Producer:
The owner and founder of Cordillera de Fuego, don Luis 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 as a group being to dramatically reduce emissions of green house gases within the coffee sector. One of the bigger projects to date includes the installation of solar panels at their facilities. With these panels the main office is able to run off of 100% solar energy while also supplying more than 50% of the energy for their mills.