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NOTE: All of our premium Arabica coffees are roasted to City+ to Full City roasts, showing minimal-to-no surface oils….we want all of the flavor to stay in the beans until the coffee is ground! Despite the additional descriptors, the first flavor and aroma you'll think of is "COFFEE".


Costa Rica Cordillera del Fuego Termico process

Country of Origin: Costa-Rica
Costa Rica Cordillera del Fuego Termico process
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Big innovative ideas sometimes come from small and unlikely places, like Dubai for emerging energy technology and planetary exploration and tiny Costa Rica, a country with no standing army, for coffee processing. While traditional washed and natural processes account for 99.9% of all the coffee we drink, there is still room for innovation and among some roasters a desire to get interesting green coffee. The Costa Rican coffee sector is highly organized and conditions favor forward-thinkers like Don Luis Campos. Don Luis, the owner and founder of Cordillera de Fuego farm, purchased it in 1984 shortly after graduating from university. Over the past 10 years don Luis has been experimenting with different coffee processing methods such as natural, honeys, thermic (termico) and anaerobic. In addition to quality innovation the farm and wet mill joined the national group NAMA (Nationally Appropriate Mitigation Actions) in 2017 with the objective as a group to reach reduction emissions of green house gases within the coffee sector. One of their biggest projects is the installation of solar panels; with these panels the main office is able to run off of 100% solar energy plus the panel grid also supplies more than 50% of the energy for the wet mill.Exceptionally low carbon footprint!
"Termico" (translating to "thermic" but meaning merely processing involving heat) process is a new, experimental coffee process invented by Don Luis and his team. It starts with cherries picked 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 break down 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. We noticed in our experimental roasts a lush caramelly sweetness with popping notes of cran-apple, agua de jamaica (hibiscus flower extract).
As this is a special and limited coffee, we are only offering in a light roast profile, best in pourover and drip.
 1 lb. bag $17.95 lb.


New arrivals for Fall The pandemic still isn't making life any easier on the home front so we're keeping an influx of delicious and unusual coffees to make your mornings and occasions a bright spot. Organic and other-certified (Rainforest Alliance and Smithsonian Migratory Bird-Friendly) Guatemala Chimaltenango Finca ...more
Late August bounty of special arrivals Pandemic or no, Colombia continues to provide us with some of the world's most interesting coffees. Recent additions of stunning Wush Wush (of Ethiopian ancesstry) natural process from Finca La Suiza (Caldas Department) and new crop Pink Bourbon from Finca El Danubio (Huila Department) top the ...more
New August arrivals...yumbo Guatemala and Uganda natural process In what has seemed like an endless slog with all things pandemic, we're still cranking coffee and finding gems despite the relative slowdowns in new arrivals from origin. This week added delish Guatemala Organic Finca Bourbon, from an estate producing fine coffee for a century, and fittingly ...more
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"I just read your article in the Oregonian and I felt inspired to buy a pound of your Symphony blend; I love it! Thank you for awesome coffee without the hype. "
April,
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