{"id":13902,"date":"2026-03-16T14:57:25","date_gmt":"2026-03-16T13:57:25","guid":{"rendered":"https:\/\/www.lepiantagionidelcaffe.com\/?post_type=plantations&p=13902"},"modified":"2026-03-16T15:54:51","modified_gmt":"2026-03-16T14:54:51","slug":"cordillera-del-fuego","status":"publish","type":"plantations","link":"https:\/\/www.lepiantagionidelcaffe.com\/en\/le-nostre-piantagioni\/cordillera-del-fuego\/","title":{"rendered":"Cordillera del Fuego"},"content":{"rendered":"\n

INDIPENDENCE AND COOPERATION<\/strong><\/h2>\n

In the Western Valley of Costa Rica, in the area of Tarraz\u00fa, coffee sparked a quiet yet profound revolution: one that would ultimately reshape the destiny of Costa Rican producers. <\/span> <\/span><\/p>\n

Until 2001, coffee cherries were delivered to large industrial cooperatives: farmers were responsible for cultivation, but once the harvest was complete, control over the product passed entirely out of their hands. <\/span><\/p>\n

The emergence of the first independent micro-mills marked a decisive turning point: for the first time, producers were able to follow their coffee all the way through processing, taking on both responsibility and risk. <\/span> <\/b> <\/span><\/p>\n\n

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\n\t\t\t\t\t\tMicro mill Cordillera del Fuego \t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
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Fernando walks every day among rows of coffee trees planted in dark, welldrained volcanic soil. Together with his father and his three brothers, he carefully manages the family farm, overseeing every stage of cultivation. <\/p>\n

After the harvest, the coffee is taken to the Cordillera del Fuego beneficio, where processing takes place under the direction of Luis Campos. <\/p>\n

His name may not be among the most widely known. Yet, in Costa Rica, he was one of the first to approach processing as a space for experimentation. At a time when anaerobic and thermal fermentations were far from fashionable, Luis chose to explore that path. There were no market guarantees and no established models to follow: only the conviction that the process itself could change the outcome <\/span><\/b> <\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\n\t\t\t\n\t\t\t\t

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\n\t\t\t\t\t\tTHERMAL FERMENTATION OF COFFEE OVER 84 HOURS\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
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The transformation begins with a shock.<\/span>
\nFor a brief moment, the coffee is raised to about 70\u202f\u00b0C under high pressure in heatresistant stainless-steel tanks. It\u2019s a short but decisive phase: the sugars in the mucilage are caramelized, intensifying the aromatic base of the beans. <\/span> <\/span><\/p>\n

The mucilage is collected during pulping. Rich in sugars and pectic substances, it\u2019s the heart of the fermentation. This substance, also called the GEL, is added to what\u2019s already present in this microlot and exposed to the thermal treatment. <\/span><\/p>\n

Then time slows down.<\/span> <\/span><\/p>\n

What follows is a longer, more delicate fermentation of about 84 hours. It\u2019s during this phase that the aromas developed penetrate the bean and stabilize. It\u2019s not for show. <\/span>
\nIt\u2019s a precise intervention that redefines the aromatic structure of the coffee.<\/span> <\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\n\t\t\t\n\t\t\t\t

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AROMATIC PROFILE AND PROCESSING<\/strong><\/h2>\n

I caff\u00e8 lavorati presso\u00a0Cordillera\u00a0del Fuego si distinguono per una struttura aromatica definita e per un profilo costruito attraverso la lavorazione. La fermentazione termica, quando adottata, interviene in modo preciso sulla componente zuccherina e sull\u2019espressivit\u00e0 del chicco, dando origine\u00a0a\u00a0aromi specifici e a un carattere distintivo, in cui pu\u00f2 emergere una marcata impronta di cannella.<\/span>\u00a0<\/span><\/p>\n

Sono caff\u00e8 pensati per chi ricerca differenziazione e identit\u00e0 tecnica, capaci di raccontare il processo tanto quanto il territorio.<\/span>\u00a0<\/span><\/p>\n

Sono caff\u00e8 che non chiedono fretta.\u00a0<\/span>\u00a0
Caff\u00e8 che trovano il loro senso nel momento della condivisione, quando l\u2019estrazione diventa occasione di confronto e di attenzione comune.<\/span>\u00a0<\/span><\/p>\n

Assaggia il caff\u00e8 nato da questa lavorazione. ->\u00a0<\/span><\/span>\u00a0<\/span><\/a><\/p>\n\n

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