Colombia Thermal Shock

This limited time reserve batch of Colombia features a coffee process called the Thermal Shock process. 

Producer: Elkin Guzman
Farm: El Mirador
Elevation: 1550–1750 meters 
Region: Hulia 
Varietal: Tabi
Process: Thermal Shock process 

Tasting notes: Lemon Candy, Sweet citrus, balanced 

Elkin Guzman's family has been in coffee for 70 years, and the last 12 year they have been devoted to processing techniques. All this research and experience has brought Elkin to utilize multiple processing techniques depending on the individual lot of coffee. 

The Tabi varietal that makes up this coffee is a genetic cross between typica, bourbon, and Hibrido de timor. In the case of this lot of Tabi coffee, the team at El Mirador chose Thermal Shock processing, which consists in controlling the temperature during fermentation. The selected coffee is placed in plastic tanks to create an anaerobic environment for 60 hours. After this, it is transferred to larger tanks to promote oxidation. Water at 35 ̊C-40 ̊C is added to maintain a constant and even temperature throughout the coffee mass for another 60 hours. Then, the water is removed, and cold is applied to stop the fermentation for 8 hours. After this, the coffee is dried for 18 to 24 days. This fermentation method produces coffee with greater sweetness, balance, and acidity, and fixes unique sensory attributes by managing different temperatures at each stage.

We are excited to share this experimental process with you.

As always, every bag sold provides a meal to someone in need through 2nd Harvest.