Before 2001 in Costa Rica, all producers delivered their cherries to large industrial cooperatives. They mastered the agricultural part of the chain, but after the harvest, they lost all control over their production. After 2001, things changed. Two precursors, finca La Candelia and the Barrantes Family (Cafetalera Herbazu) built a micro mill, the first independent one in Costa Rica. They paved the way for more independence for producers, who could finally process their production themselves. Cordillera del Fuego is the name of this independent micro mill, located in the West Valley, Tarrazu region. This private beneficio, managed by 2 partners, produces around 8,000 bags/year. Luis Campos was the pioneer of new coffee processing methods. Although anaerobic and thermal processes are very popular today, back then, embarking on this new path meant taking a significant risk because this type of coffee was completely new to the market.
Luis Campos guides producers through these processing methods right inside the Cordillera del Fuego beneficio to create highly differentiating coffees. This represents about 25 lots/year.
WHAT IS THE THERMAL PROCESS?
Its name comes from the fact that the coffee begins its process with a high-temperature shock (around 70 degrees) for a short period and under high pressure. This thermal shock eliminates yeasts and selects the bacteria involved in fermentation. Choosing specific bacteria thus contributes to developing the particularly unique sensory profile of this coffee.
This process takes place in stainless steel tanks resistant to heat and pressure. Mucilage (cherry pulp), which is a residue from washed and semi-washed processes, is collected by the depulper. It is mostly composed of sugars and pectic substances and forms the base of the fermentation process. This substance, also called GEL, is added to the coffee lot to be fermented (in addition to its own mucilage), and it is this blend of the two (mucilage + coffee) that is heated to 70 degrees.
The beans then undergo a long, gentler fermentation period (84 hours), during which the selected bacteria help develop the coffee's aromas. The result of this process reveals very specific flavors with a distinctive cinnamon profile.
Fernando Cordero owns the 10-hectare finca El Alumbre de Tarrazu.
He offers us this varietal blend resulting from thermal fermentation.
