Cinnamon. GInger. Cookies. Caramel. Rum. Orange peel. Lime.

Location: Cordillera del fuego, Tarazzu, Costa Rica
Processing: Honey and Thermic Shock
Elevation: 1700
Variety: Caturra
Harvest Period: March '25

A striking Costa Rican coffee shaped by the innovative Thermic Shock process developed by Luis Campos. Ripe cherries are warmed, then cooled and sealed for controlled anaerobic fermentation - creating a cup that’s both bold and unique.

Expect warm coziness in a cup - notes of cinnamon, ginger and cookies.

WHAT'S A THERMIC FERMENTATION?

Its name comes from the fact that the coffee begins its fermentation process by being shocked at high temperature (around 70 degrees) for a short period of time and at high pressure in order to caramelise the sugars in the mucilage. This process takes place in heat and pressure resistant stainless steel tanks. The mucilage (the pulp of the cherries), which is a residue of the fully washed and semi-washed processes, is collected by the pulper. It is mainly composed of sugars and pectic substances and is the basis of the fermentation process. This substance, also called GEL, is added to the microlot of coffee to be fermented (in addition to its own mucilage) and it is this combination of the two (mucilage + coffee) that is heated to 70 degrees. The beans then undergo a longer (84 hours) gentler fermentation period so that these caramelised aromas penetrate the heart of the bean. The result of this process reveals very specific flavours with a very particular cinnamon profile.