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Founded in 2015, Cordillera De Fuego SA was born from the combined expertise of two coffee-producing families with over 40 years in the industry. Focused on innovative thermal shock and anaerobic fermentation techniques, they cultivate exceptional coffee across five farms tied to their mill.

The anaerobic fermentation starts with cherries harvested at 26 Brix, then pulped and paired with mucilage from other coffees – also ripened to peak sugar content. A demucilaging machine which extracts a gel, which is then added to fermentation tanks holding the coffee beans. The tanks are sealed to build CO₂ pressure, intensifying flavour absorption. Fermentation lasts 18-23 hours, monitored by temperature and pH, and must stop when sugars are consumed but before alcohol forms.

When fermentation completes, the tanks are carefully opened to release pressure, and the coffee is drained and sun-dried. Precise coordination ensures at least four hours of sunlight on the first day to halt fermentation and capture the desired flavor profile.