Candied Pineapple | Torrone | Guava Region | TarrazuAltitude | 1700 MASLProcess | NaturalVariety | Caturra, Bourbon, Typica, Pache, CatimorFermentation | Thermic   So much sticky tropical fruit in this one - a sunny sunny cup! This coffee comes from Fernando Cordero, a farmer of 10 hectares who loves to experiment with new fermentations. This particular coffee of his is a great example of thermic fermentation. Thermic fermentation occurs in pressure resistant steel tanks. The cherries are heated to 70 degrees at high pressure for a short period of time to caramelise the sugars in the mucilage. A longer and gentler fermentation then occurs, 84 hours, in which the flavours have time to penetrate to the centre of the beans. Read more below....Sticky bottoms up!