The Termico process is a new, experimental coffee process invented by don Luis Campos of Cordillera de Fuego. The process enhances the natural sweetness and fruit flavors of the coffee. The process starts by selecting the cherries when they are at their ripest allowing them to have a high sugar content and thus feeding the Termico process. The semi-washed coffee is then placed in tanks with the mucilage left on the bean. As the fermentation begins, oxygen decreases and the carbon dioxide increases creating pressure in the fermentation tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the coffee's complex flavor.
Notes: cinnamon, oatmeal raisin cookie, jammy body
