Cordillera Del Fuego

The process begins with a short, high-temperature shock (around 70°C) under pressure to caramelize the sugars in the mucilage, 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, and this mixture is heated. The beans then undergo a long, gentler 84-hour fermentation, allowing the caramelized flavors to penetrate deeply, resulting in a distinctive profile with pronounced cinnamon notes.