Costa Rica | Single Origin

One of our missions is to introduce you to new coffees and highlight small batch growers. Each month we will bring in a new single origin coffees for you to try! We have roasted these specialty beans to bring out their natural flavors.

Costa Rica is well known for their high quality specialty coffee! This coffee was grown at a high altitude, which allows the fruit to take in more nutrients, resulting in denser, sweeter coffee beans that are considered higher quality.

The owner and founder of Cordillera de Fuego, Luis Eduardo Campos, purchased his farm in 1984 shortly after graduating from university. Over the past 10 years don Luis has been experimenting with different coffee processing methods such as natural, honeys, thermic (termico) and anaerobic. In addition to quality innovation the farm and wet mill joined the national group NAMA (Nationally Appropriate Mitigation Actions) in 2017 with the objective to reduce greenhouse gas emissions within the coffee sector. 

Process: Natural and Thermic (Termico)

The process begins with cherries picked at their ripest when the sugar content is at its highest. These sugars will eventually fuel the Termico process. In this artisanal coffee process, the coffee cherry and mucilage is left on the bean – essentially, beginning with a natural or dry processing. Then the coffee cherries are exposed to heat which begins to break down the natural sugars of the cherries, slightly caramelizing them. This unique coffee processing technique results in a complex flavor as well as a round and balanced cup.