The Cordero family is one of 10 families that process their coffee in the Cordillera de Fuego at Cordillera. The owner of Fuego, Luis Campos, begann his career as an agricultural engineer and in 2004 decided to set up his own coffee processing plant. The subject of fermentation is very interesting. He is trying to understand the effects of factors such as oxygen and temperature on quality. Today he is considered one of the pioneers of the anaerobic process in Costa Rica. He introduces the idea of ​​Thermal Fermentation 10 years ago. While the fruits are fermenting focuses on ambient temperature, malic and lactic acid formation. The purpose of this process is to capture the fruity volatile compounds formed during fermentation and achieve a complex profile. The coffee berries are harvested when they reach 26°. The process is with a short-term high temperature shock of 70°C will begin. For this, the outer shell of the fruit is separated and exposed to direct sunlight for a short time. Meanwhile, at high temperatures, sugars produced by microorganisms begin to decompose and the outer mucilage almost caramelizes. In this way, it gives a very sweet and fruity and balanced characteristic to coffee. Afterwards, the coffees are taken into airtight stainless steel tanks. 18-23 hours Finally, the tanks are carefully opened, the coffee is filtered and dried in the sun. After years of research and experimentation, Luis first successfully launched 5 years ago selling coffee processed with this special process. Cordillera de Fuego has many applications to increase efficiency and save water. In addition to meeting the energy needs of the office 100% with the solar panel application, 50% of the energy required to process the coffee is met.