Description
Profile: Chocolate Babke, Baking Spices
Area: San Ramon, Costa Rica
Farm: Fernando Cordero, Cordillera de Fuego, Luis Campos
Varietal: Catuai
Processing: Thermal Fermentation
This coffee originates from a Co-op between farmer Fernando and Luis Campos. Luis is the owner of the Dry Mill and is taking care of the specific processing of Fernando's crop. Luis Campos introduced Thermic fermentation processing about 10 years ago. A unique approach by that time. The objective is to extract the naturally occurring fruit flavors of the coffee cherries through a controlled fermentation process.
The thermal fermentation process is similar to an anaerobic process (fermentation within a sealed container) but focuses on a relatively long fermentation time of up to 40 hours and with a specific high temperature of 28 degrees celsius.