Cordillera Del Fuego Poids:1kg high-temperature shock (around 70°C) under

high-temperature shock (around 70°C) under pressure to caramelize the sugars in the mucilage

Due to its high altitude and unique climate

allowing the caramelized flavors to penetrate deeply

The process begins with a short

using heat- and pressure-resistant stainless steel tanks

Cordillera Del Fuego Poids:1kg high-temperature shock (around 70°C) underThe process begins with a short, high temperature shock (around 70C) under pressure to caramelize the sugars in the mucilage, using heat and pressure resistant stainless steel tanks. The mucilagerich in sugars and pectins and collected during depulpingis added back (as a gel) to the coffee before fermentation, and this mixture is heated. The beans then undergo a long, gentler 84 hour fermentation, allowing the caramelized flavors to penetrate deeply,