Cordillera del Fuego is an independent micro mill located in the Western Valley of Costa Rica, Tarrazu. It is managed by Luis Campos who is a pioneer of new coffee processing methods. Working closely with small farmers, Luis teamed up with Fernando Cordero who owns Finca El Alumbre. The result is this absolutely fantastic coffee.
We are more than excited to roast our first “Thermic Shock” processed coffee. It brought out stunning flavours of our microlot: Raspberry. Cinnamon. Cherry. Vanilla. Brandy. Dark Chocolate. Plum. Grapefruit. This coffee has a Kombucha-like, sparkling acidity. The sweetness is very high.
This 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 caramelize 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 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 caramelized aromas penetrate the heart of the bean. The result of this process reveals very specific flavours with a very particular cinnamon profile.
El Alumbre de Tarrazu belongs to Fernando Cordero and his family. He grows coffee on 10 hectares and loves to experiment with new processes such as thermic or anaerobic fermentation. 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.