Costa Rica Caribe Thermic Fermentation

REF #2025
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Available at Delta (BC) & Mississauga (ON)

COUNTRY: Costa Rica
REGION: Turrialba
VARIETAL(S): Catigua & Catuai
ALTITUDE: 1400 Masl
PROCESS: Thermic Fermentation
BAG TYPE: Grainpro in jute
BAG SIZE: 66LB (30kg)


CUPPING NOTES: Sweet wine aroma, mild floral, sweet bubblegum, strawberry yogurt, pineapple brightness, juicy, silky body and clean finish.




Thermic is a new experimental process involving heat. 

Fully ripe cherry is brought to the mill where floaters are separated. The heavy fruit is then wrapped in heat capturing heavy duty plastic that is sealed to create an anoxic environment.

These heat trapping cylinders are then placed inside our greenhouses where they are heated up by the sun to promote a thermophilic fermentation of the coffee cherries. This fermentation takes a minimum of 3 days to finish. Afterwards, the cherry is sun-dried for 15 days, and sealed in bags for three months of aging.




The largest coffee farm in Costa Rica, Aquiares devotes 80% of its land to growing high quality coffee and the remaining 20% to conservation. Coffee plots are interlaced with over a dozen natural springs and almost 20 kilometers in streams, all protected with buffer zones in line with our Rainforest Alliance certification. These streams form a network of natural corridors through the farm that connect the large protected forests in the two river valleys, providing a healthy environment for the local animals, birds, and plants.

All the coffee is grown at a high altitude: from 820 to 1,400 meters (2,700 to 4,600 feet) above sea level. The terrain allows for varieties like Caturra to flourish in the rich volcanic soil, cool night temperature and high humidity.