Sugarwood’s Costa Rica Cordillera de Fuego coffee is ideal for the holidays and presents something totally unique. You’re going to pick up notes of cinnamon, hibiscus, brown sugar and maybe even a little bit of cranberry with this specialty roast.
The coffee presents a bright acidity along with a medium body. You’ll likely notice the little bit of spice that hits along with your first sip. Wonderful for winter, check out a 12 ounce bag today, you’ll be glad you did.
About the Costa Rican Producer
Don Luis Campos purchased his Cordillera de Fuego farm in 1984. After twenty years of growing great coffee, he started to experiment with different coffee processing methods, like natural, honey, anaerobic, honeys and thermic. That thermic process is what gives the Cordillera de Fuego Termico coffee its unique profile.
This particular Caturra and Catuai coffee bean is grown in Costa Rica’s Terrazu region at 1600-1775 meter altitudes.
What is Termico?
The Termico process starts by picking the coffee cherries at the peak of their ripening. This ensures they have a high sugar content. It’s that sugar that feeds the rest of this unique process. After a semi-wash, Cordillera de Fuego heats the beans with some of the cherry mucilage left on the bean. That heat means the sugars in the bean start to break down. In fact, those sugars begin to caramelize partially before the processing is complete.
What does it all mean for you? The process helps us deliver an amazingly sweet and ultra-detectable fruity flavor to a balanced cup of coffee that’s going to be a delight – and sure to be different from your average cup of Joe!
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