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​Costa Rica Cordillera de Fuego 
(Thermic Natural  Processed)
(Photo Credit: genuineorigin.com)
​(Pictured: Don Luis Campos)

Tasting Notes

  • Strawberry, Tropical Fruit, Hibiscus, Wine

Processing

  • Thermic Natural Processed

Elevation

  • 1,750 m

Cultivar

  • Caturra Varietal

About this Farm

(From genuineorigin.com)
  • 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 greenhouse gases within the coffee sector. One of the biggest projects that Cordillera de Fuego has undertaken was the installation of solar panels, which now supply more than 50% of the energy for the wet mill.
  • Costa Rica coffees sell at a premium. The country has a reputation for delivering high quality and for innovation – a winning combination. Costa Rica’s quality socio-economic infrastructure programs such as universal healthcare, high education levels, sophisticated agronomy and research, and well-regulated agricultural sustainability programs certainly contribute to the high cost of coffee. Additionally, when coffee roasters buy Costa Rican green coffee, producers receive nearly 80% of the FOB value, guaranteed. Origin Report.

How to Brew this Coffee

  • Use our brew guides for help dialing your coffee in with virtually any brew method here!​

What is a "Thermic Natural Processed" Coffee?

  • The Termico Natural process is a new, experimental coffee process invented by Luis Eduardo Campos, the owner of Cordillera de Fuego. The process begins with cherries picked at their ripest, allowing them to have a high sugar content, which will eventually fuel the Termico process. In this artisanal process, the coffee cherry and mucilage is left on the bean (natural processing). Then the coffee is exposed to heat which starts to break down the natural sugars of the coffee cherries, partially caramelizing them. This inventive process results in a complex flavor as well as a round and balanced cup.

What's all that info on the bag mean?

From seed to cup

  • Here's a short video on how coffee comes from the farmers all over the world to your cup!