Over the years, we've had a few coffees that have challenged our pre-conceived notions of what is possible with a taste experience. Usually this has come in the form of a Gesha or some type of unique processing applied to an expensive cultivar, far out of reach of most consumers. Our goal has always been to deliver these tastes at price points anyone can afford. If any coffee we've released "raises the bar," it's this one. Quite simply, "Thermic" is an exploration on the application of heat in fermentation. Pairing 2 distinct and unique hot fermentation coffees that together create something profoundly beautiful and memorable. The heat applied to both of these coffees deepens, widens, and intensifies the cup, with wafts of perfumed aromatics. The coffees that make up Thermic are: - 87.5% Cordillera de Fuego, Tarrazu, Cosa Rica [Honey 'Termico' Process] - 12.5% La Chiquita Tabi Mandarin, Santander, Colombia [Anaerobic Natural Hot Fermentation in Mandarin Rum Barrel]