Things  are about to taste a bit more fermented in your pour over. This Costa Rica becomes my favorite coffee now. With the special termico process, you will taste black currant jam, chocolate, and hibiscus blossom lingering in the finish. 

 

GEOGRAPHY:

Region Tarrazu

Altitude

1600-1750

PRODUCER:

Luis Eduardo Campos - Cordillera de Fuego

VARIETY:

Caturra, Catuai

PROCESSING:

Termico

HARVEST TIME:

November - March 2021

 

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 caramelizing them. This inventive process gives the coffee an exceptionally sweet and fruity flavor as well as a round and balanced cup.

Costa Rica

$23.00Price