Cordillera del fuego
Costa Rica - Cordillera del Fuego - Thermique - # 10 - Honey
BlendHoney
Fernando Cordero
CR
Costa Rica
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About this coffee
Luis Campos accompanies the producers in these processes in the beneficio Cordillera del Fuego for highly differentiated coffees. This represents about 25 microlots per year.
WHAT'S A THERMIC FERMENTATION?
Its name comes from the fact that the coffee begins its fermentation process by being shocked at high temperature (around 70 degrees) for a short period of time and at high pressure in order to caramelise the sugars in the mucilage. 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 pulper. 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.
Fernando Cordero owns the 10 hectare El Alumbre de Tarrazu finca.
He offers us this varietal blend from this thermic fermentation.
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Origin
Costa Rica Region
Tarrazu Terroir
El Alumbre de Tarrazu - Cordillera del fuego
Station
- Fernando Cordero
Producer
Species
Arabica Variety
Blend
Process
Honey
Drying
Patios
Packaging
35kg - Jute bags
Altitude
1700 Harvest period
January - March Type of harvest
Manual
Station Cordillera del fuego
Cordillera del Fuego is a beneficio owned by José Francisco Fernández Arias, a farmer, and Luis Eduardo Campos Varela, an agricultural engineer. Both have decades of combined experience, and since 2018 Luis Campos has been a member of ICAFE, where he represents the coffee processing sector.
Most of the coffee received by Cordillera del Fuego comes from the western valley and some from the Tarrazú region, in particular Corralillo de Cartago. Cordillera del Fuego is equipped to handle the entire coffee processing chain, from pulping, pre-drying and drying to packaging and containerization. The beneficio also has a laboratory, and employs a Q-Grader for quality control of its coffees.
Altitude
1700
Meet Fernando Cordero
A few words about Fernando Cordero
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