• FLAVOR: Cinnamon, Cranberry, Hibiscus, Red Currant, Passion Fruit, Brown Sugar
• BODY: Medium
• ACIDITY: Bright
Processing Termico (Thermic)
Altitude 1600 – 1750 masl
Cultivar Detail Caturra, Catuai
Don Luis Campos
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 coffeeprocessing 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) in2017 with the objective as a group to reach reduction emissions of green house gases within the coffeesector. One of the biggest projects they have done is the installation of solar panels, with these panels themain office is able to run off of 100% solar energy plus the solar panel also supply more than 50% of the energy for the wet mill.
The Termico (Thermic) 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 mucilageleft 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 aswell as a round and balanced cup.