The termico process from don Luis Campos gives this coffee an exceptional sweetness as well as a round and balanced cup. It tastes like a cinnamon bun topped with vanilla icing, simply delicious.
The Termico process is a new, experimental coffee process invented by don Luis Campos of Cordillera de Fuego. The process starts by selecting the cherries when they are at their ripest allowing them to have high sugar content. The semi-washed coffee is then heated with some of the coffee mucilage left on the bean. Exposure to the heat starts to break down the natural sugars of the coffee cherries, partially caramelizing them.
