Cordillera Del Fuego Poids:1kg allowing the caramelized flavors to

allowing the caramelized flavors to penetrate deeply

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

the region’s coffee harvest peaks from October to December

using heat- and pressure-resistant stainless steel tanks

The mucilage—rich in sugars and pectins and collected during depulping—is added back (as a gel) to the coffee before fermentation

Cordillera Del Fuego Poids:1kg allowing the caramelized flavors toThe 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,