Cordillera De Fuego is back! This was a VERY popular bean a few months ago and was also our first Signature Series coffee. This time Don Luis Campos is using the Termico (Thermic) Natural Process vs the Anaerobic processing of our last batch.
The Termico process uses the ripest cherries with the highest sugar content. The cherry and mucilage are left on the bean (Natural Process) and exposed to heat which starts to breakdown the natural sugars of the coffee cherries, partially caramelizing them. This inventive process results in an amazingly complex and balanced cup that is just bursting with flavor. This process not only highlights the sugars, but also brings out some spiciness in these beans. This complex, artisanal processing results in a really nice coffee experience.
Tasting Notes: Cinnamon, Hibiscus, Raspberry, Tart
*The LIMITED Signature Series are very small micro-lots of uniquely, high scoring beans. They will be available periodically when I can get my hands on these one of a kind offerings. When they're gone, they're gone. This will allow you to try some really unique tasting coffees at a more affordable price. These are best reserved for manual brewing and will only be available whole bean.
**Believe it or not beans are not at their best just off of roast. To be at their peak it is best to let them sit for about a week. Beans reach their peak on weeks two and three...week four is still a great week for the beans, but they are starting to lose a bit of zing at that point.
With the Signature Series we will still ship you freshly roasted beans, but it is highly recommended that you let the bag age for a week before opening and then finish the bag within two weeks...three weeks max.