Luis Eduardo Campos passionately experiments with different fermentation and drying methods. This coffee is processed in a unique way, through natural termic fermentation, that did not exist before. By trying out one of his several experiments, Luis Campos noticed that sugars in the mucilage caramelizes 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 flavours penetrate into the coffee beans which leads to a spectacular cup profile.