The owner and founder of Cordillera de Fuego, Luis Eduardo 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 to reduce greenhouse gas emissions 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.
The Termico Natural process is an experimental method invented by Luis Eduardo Campos of Cordillera de Fuego. It begins with cherries picked at their ripest when the sugar content is at its highest. These sugars will eventually fuel the Termico process. In this process, the coffee cherry and mucilage is left on the bean – essentially, beginning with a natural or dry processing — then the coffee cherries are exposed to heat which begins to break down the natural sugars of the cherries, slightly caramelizing them. This unique technique results in a complex flavor as well as a round and balanced cup.
About the region
Tarrazú is the most famous – and highest-producing – coffee region in Costa Rica. The canton was awarded Denomination of Origin status in 2019, and its distinctive cup profile, with fine acidity and full body, is why green coffee from Tarrazú is differentiated from the broader Los Santos area. Here, the focus is on quality over quantity, and the coffee in this lot grew on altitudes ranging from 1,450 to 1,750 masl. The red clay soil, humid climate, and tropical temperatures with an average of 24ºC help nurture some of the best coffee in Costa Rica.
|Luis Eduardo Campos, Cordillera del Fuego
|1600-1750 meters above sea level
|Termico (thermic), natural
|Chocolate-covered sour cherry, honey