Costa Rica -Tarrazu - Fire Mountain

Origin: Costa Rica, Tarrazú, 

Farm: Luis Eduardo Campos

Variety: Caturra and Catuai

Altitude: 1600 - 1750 MASL

Process: Thermic Natural


  • Strawberry
  • Tropical Fruit
  • Green Apple
The Termico Natural process is a new, experimental coffee process invented by Luis Eduardo Campos, the owner of Cordillera de Fuego. The process begins with cherries picked at their ripest, allowing them to have a high sugar content, which will eventually fuel the Termico process. In this artisanal process, the coffee cherry and mucilage is left on the bean (natural processing). Then the coffee is exposed to heat which starts to break down the natural sugars of the coffee cherries, partially caramelizing them. This inventive process results in a complex flavor as well as a round and balanced cup.

*Our preferred brewing method for this coffee is Chemex with a 1:12 coffee to water ratio