Costa Rica Cordillera de Fuego Anaerobic Process microlot 500g


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Roasted and frozen on April 01. Final roast!

A cracker experimental Costa Rica. This one has undergone anaerobic fermentation and cups at 88 points.

Grading: TC Very high specialty

  • Notes: Hazelnut, chocolate, cinnamon, toffee, into honey and citrus
  • Body: moderate, creamy
  • Acidity: mid citrus
  • Roast: filter/fruity espresso
  • Drink: from day 7

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 mucilage left on the bean. The exposure to the heat starts to breakdown the natural sugars of the coffee cherries, partially caramelising them. This inventive process gives the coffee an exceptionally sweet and fruity flavour as well as a round and balanced cup.

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 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 to reach reduce emissions of greenhouse gases within the coffee sector. Recent upgrades include installation of solar panels to their main office and mill to decrease fossil fuel energy requirements at the plantation.


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