Costa Rica – Luis Campos Cordillera de Fuego


grapefruit, sassafras, cranberry, velvety

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This termico processed coffee has a flavor character that suggests citrus, berry, honeysuckle and sassafras. It features a big body and a medium acidity, more sweet than fruity. This is a very limited micro-lot from an outstanding coffee artisan. Luis Campos discovered through experimentation that he could increase the sweetness in his coffee using a process he invented called Termico.

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 heated with some of the coffee mucilage left on the bean. The exposure to the heat starts to breakdown the natural sugars of the coffee cherries, partially caramelizing them. This inventive process gives the coffee an exceptionally sweet and fruity flavor as well as a round and balanced cup.

Costa Rican producers are on the cutting edge of processing technology, and this Thermic “termico” processed coffee embodies the spirit of innovation. The coffee offers deep sweetness, high-toned florals, and a distinct umami undercurrent. In addition to our own tasting notes, others have found the cup foregrounds notes of pink grapefruit zest, raspberry yogurt and butterscotch. The body is viscous and smooth, and the finish is nuanced and flavor-packed.


Additional information


Costa Rica




Luis Campos


Caturra, Catuai


1600-1750 meters


Yellow Honey Processed, 87.5 cupping score


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