Sloane - Fernando Cordero: Thermal Natural Fermentation, Costa Rica (200g)

Fernando Cordero, a respected coffee producer with a family history in coffee farming, is part of the Cordero family, which processes their coffee at Cordillera de Fuego. This farm, owned by Luis Campos, introduced a unique thermal fermentation process around 5 years ago, aiming to extract natural fruit flavoUrs from coffee cherries. Unlike the anaerobic process, thermal fermentation involves higher temperatures and longer tank times.The temperature goes up to 28 degrees celcius and the coffee stays inside the tanks between 35 to 40 hours. Once ready the coffee is 100% sun dried. Cordillera de Fuego is committed to sustainability, having implemented water-saving measures and even installed solar panels to power their operations.