Two coffee-producing families with over 40 years of experience created Cordillera De Fuego SA in 2015. The mill's 5 farms cultivate cherries using thermal shock and anaerobic fermentations.
 
There are several principles for anaerobic fermentation. The coffee bean is a fruit, and the mucilage is the juice, which has the fruit's flavour. According to the ripeness of the grain, variety, time of year, and type of soil, the mucilage in a ‘lot’ of coffee will have different sugar levels and flavours.