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CORDILLERA DEL FUEGO

CORDILLERA DEL FUEGO

Raspberry. Cinnamon.

Regular price 19.50 €
Regular price Sale price 19.50 €
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Origin: Tarrazu, Costa Rica
Roast: Filter
Producer: Fernando Cordero
Altitude: 1700 Meters
Varietal: Caturra, mixed varietals
Process: Natural (Thermic Shock)

Cordillera del Fuego is an independent micro mill located in the Western Valley of Costa Rica, Tarrazu. It is managed by Luis Campos: a true coffee pioneer. This lot showcases his unique ‘Thermic Shock’ processing, which helps to magnify the terroir of Costa Rica and deliver a stunning profile.

The Cup

When we first tasted the results of Luis’ innovative processing we knew it was something special. Our microlot presents a stunning range of flavour. From defined raspberry and cherry to the depth of dark chocolate and cinnamon. This coffee has a Kombucha-like, sparkling acidity, alongside exceptional levels of sweetness.

About The Farm

Our Cordillera del Fuego lot was grown at El Alumbre de Tarrazu, which belongs to Fernando Cordero and his family. He grows coffee on 10 hectares and provides cherries to the Cordillera del Fuego mill. Together with his father and three siblings, Fernando runs the family farm. Having worked for many years in the United States, he has continued to invest in his farm and produces coffee that Luis processes.

Luis began his career in the 1980s as an agronomic engineer but his passion for coffee and processing led him to purchase his own mill in 2004. From that point, he has gained a reputation as one of the most forward thinking coffee professionals in Costa Rica. Luis buys small lots of cherries from local growers and processes them in a variety of experimental ways, while always seeking to express the amazing terroir of Costa Rica.

The Process

The Thermic Shock process begins its fermentation process by being introduced to high temperature (around 70 degrees) for a short period of time: combined with high pressure, the sugars in the mucilage begin to caramelise. This process takes place in heat and pressure resistant stainless steel tanks. The mucilage (the pulp of the cherries), which is a residue of the fully washed and semi-washed processes, is collected by the depulper. It is mainly composed of sugars and pectic substances and is the basis of the fermentation process. This substance, also called GEL, is added to the microlot of coffee to be fermented (in addition to its own mucilage) and it is this combination of the two (mucilage + coffee) that is heated to 70 degrees. The beans then undergo a longer (84 hours) gentler fermentation period so that these caramelised aromas penetrate the heart of the bean. The result of this process reveals very specific flavours with a very particular cinnamon profile.

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