About the “Termico” Process
This Costa Rica Tarrazu coffee goes through an experimental low oxygen fermentation process. This is a new method that incorporates precise amounts of heat during anaerobic fermentation. Thus, we call it the “termico” or thermic process. The taste of this coffee is a wild combination of spicy and sweet with juicy fruit flavors and a silky smooth mouthfeel. This has become one of our personal favorites.
Farmers pick cherries for termico coffee processing at their ripest possible point. Most importantly, this guarantees they have a high sugar content. The sugars feed the fermentation process. All coffee beans are fermented and then dried before they can be sent to roast. They heat the semi-washed coffee in air tight tanks with some of the coffee fruit left on the bean. Exposure to the heat starts to breakdown the natural sugars of the coffee cherries and that partially caramelizes them. This innovative process gives the coffee an exceptional flavor and aroma that complements the palate that Costa Rica Tarrazu coffee is already famous for.
About the Coffee Farmer
After graduating college in the early 80’s, don Luis Campos made the decision to purchase his coffee farm, Cordillera de Fuego. However, it is only in the last decade that don Luis and farmers across the world have begun experimenting more and more with new ways to process coffee. He is certainly one of the best in business to which his many successful experiments can attest.
In 2017 the farm and wet mill joined the national group NAMA (Nationally Appropriate Mitigation Actions). This group strives to reach reductions in emissions of green house gases within the coffee sector. Their main office now runs off of 100% solar energy! The solar panels also supply more than 50% of the energy for the wet mill. It excites us to collaborate with coffee producers that` focus on conservation and not just the bottom line.
About Costa Rica Tarrazu Coffee
Tarrazu is known colloquially as “Los Santos” because the cantons there are named for different saints. Coffee is the main source of income there where altitudes can reach up to 2000 masl. Tarrazu sports a population of 10,000 people during the wet season which is also the coffee growing season. Experimental process coffees like this one are relatively rare from this region as the climate is typically cool and humid making anaerobic, natural and honey type processing difficult to accomplish. Tarrazu’s features include the Talamanca Sierra mountains and the Pirris River.
This is a coffee unlike other Costa Rica coffees because it has mandarin, cinnamon and bread flavors in the cup. We relish the unique flavors that mimic orange icing on cinnamon rolls. What a rare and exceptional treat.
For more experimentally processed coffees check out our Costa Rica Finca El Diamante Anaerobic Process.