Luis Eduardo Campos passionately experiments with different fermentation and drying methods. This coffee is processed in a unique way, through termic fermentation, that did not exist before. By trying out one of his several experiments, Luis Campos noticed that sugars in the mucilage caramelize in a particular way when you add water of about 80 degrees Celsius in the fermentation tanks where the usual anaerobic process takes place. Due to the generated high-temperature shock, the sweet flavors penetrate into the coffee beans which leads to a spectacular cup profile.