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Cordillera del fuego

Costa Rica - Cordillera del Fuego - Thermique - # 10 - Honey

BlendHoney

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About this coffee

Before 2001 in Costa Rica, all producers delivered their cherries to large industrial cooperatives. They controlled the agricultural part of the chain, but after the harvest they lost all control over their production. After 2001, things changed. Two precursors, the finca La Candelia and the Barrantes family (Cafetalera Herbazu) built a micro mill, the first independent one in Costa Rica. They opened the way to greater independence for producers, as they were finally able to process their products themselves. Cordillera del Fuego is the name of this independent micro mill, located in the western valley, Tarrazu area. This private beneficio, managed by 2 partners, produces about 8000 bags/year. Luis Campos has been a pioneer of new coffee preparation processes. Even if today anaerobic and thermal processes are in vogue, at the time, embarking on this new path represented a major risk as this type of coffee was brand new on the market.
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
  • Station

    Cordillera del fuego
  • Producer

    Fernando Cordero
  • 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

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A few words about Fernando Cordero

Together with his father and three siblings, Fernando runs the family farm. Having previously worked for many years in the United States, they now own an excellent coffee farm in Alumbre de Tarrazú.

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