Costa Rica Cordillera De Fuego Termico

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The coffee industry has gone through massive changes in the 20 plus years that I've been involved in it and none more than at the producing level. I'm constantly amazed with the amount of experimentation that farmers are doing with their coffee. This is a experimental process called Termico. I think the results of this process on the this coffee is fabulous. I noticed pleasantly subtle fruit flavors in this coffee and was surprisingly sweet. I've found that this is a coffee that I really look forward to drinking and when I'm done I'm looking forward to the next cup.

I got this coffee through Genuine Origin and it was worth the extra month wait because of shipping delays. Here are their notes and the coffee specs plus a detailed explanation of the Termico process. I found their cupping/flavor notes pretty spot on.


  • FLAVOR: Raspberry, Mandarin Orange, Hibiscus, Sweet & Sugary


Region Tarrazu

Altitude 1600-1750


Luis Eduardo Campos - Cordillera de Fuego


Caturra, Catuai




November - March 2021

The Termico (Thermic) Process
The Termico process is a new, experimental coffee process invented by don Luis Campos of Cordillera de Fuego. The process starts with cherries picked at their ripest, allowing them to have a high sugar content and thus feeding the Termico process. The semi-washed coffee is then heated with some of the coffee mucilage left on the bean. The exposure to the heat starts to breakdown the natural sugars of the coffee cherries, partially caramelizing them. This inventive process gives the coffee an exceptionally sweet and fruity flavor as well as a round and balanced cup.

Don Luis Campos
The owner and founder of Cordillera de Fuego, don Luis 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 as a group to reach reduction emissions of green house gases within the coffee sector. One of the biggest projects they have done is the installation of solar panels, with these panels the main office is able to run off of 100% solar energy plus the solar panel also supply more than 50% of the energy for the wet mill.