Next Batch Shipping Date: 4/27
Experimental Thermic Process from Costa Rica.
Hibiscus floral body, cinnamon spices, and raspberries to apple jolly rancher.
The cup is bright, floral, weird, and delicious.
Region: Tarrazu, Costa Rica
Farm: Cordillera de Fuego
Variety: Caturra, Catuai
Altitude: 1700 MASL
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 reduction emissions of green house gases within the coffee sector. One of the biggest projects they have done is the installation of solar panels, with these panels the main 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.
Costa Rican producers are on the cutting edge of processing technology, and this Thermic “termico” processed coffee embodies the spirit of innovation.
They pick the ripest cherries (High Sugar) then heats the semi-washed Caturra / Catuai varietal with part of the mucilage on the bean. The heat breaks down the natural sugars and partially caramelizes them. The coffee offers deep sweetness, high-toned florals, and a distinct umami undercurrent.