This Costa Rican Thermic-Natural processed coffee offers a sweet-tart structure with fruity/juicy acidity, spicy floral notes, and warm baking spices. The body is viscous and smooth, and the finish centers around notes of clove and nutmeg. The Thermic-Natural process is a new, experimental coffee process invented by Luis Eduardo Campos, the owner of the farm and results in complex flavors, round, balanced cup.
Tasting Notes
Sweet-tart structure with fruity/juicy acidity, spicy floral notes, and warm baking spices.
Details
Region
Tarrazu
Elevation
1600-1750 MASL
Variety
Caturra, Catuai
Reviews
Rated 5 out of 5
Charles O Cowing (verified owner)–
Totally agree with Troy hill (above). I have drunk La Minita for 30 years (since it was called “Terrazu”) but this “Cordillera de Fuego” is equally captivating: chocolate and fruit…Now I have to have both on my counter!
Rated 5 out of 5
Troy Hill (verified owner)–
I thought the Costa Rica La Manita was the apex of coffee, but this Costa Rican coffee holds a special place all its own. Full bodied, rich, balanced, and caramelly, this is a new favorite.
Charles O Cowing (verified owner) –
Totally agree with Troy hill (above). I have drunk La Minita for 30 years (since it was called “Terrazu”) but this “Cordillera de Fuego” is equally captivating: chocolate and fruit…Now I have to have both on my counter!
Troy Hill (verified owner) –
I thought the Costa Rica La Manita was the apex of coffee, but this Costa Rican coffee holds a special place all its own. Full bodied, rich, balanced, and caramelly, this is a new favorite.