About the Coffee
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 2017 the farm and wet mill joined the national group NAMA (Nationally Appropriate Mitigation Actions) with the objective to reduce emissions of green house gases within the coffee sector.
The Termico Process
The Termico (Thermic) 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.