Microlot GLC003

Description

We are extremely excited to feature a coffee with the thermic fermentation process. 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 (the pulp of the cherries). 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.

Fernando Cordero has previously worked for many years in the United States. Now together with his father and three siblings, they own an excellent quality coffee farm in Alumbre de Tarrazú. Where they grow coffee on 10 hectares with an altitude of 1,700 meters. Fernando is adopting different and interesting techniques to their repertoires such as the thermic fermentation.