$35.00
*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
The Extraordinary Processes: Thermal Shock – Elevating Coffee to a Competitive Level
The secret behind the captivating flavors of these coffees, which garner attention on the global competition stage, lies in Johan Vergara's Thermal Shock processing. This technique is designed to meticulously control fermentation and drying, enhancing complexity while preserving the pure, varietal characteristics. It's a testament to precision, creating profiles that are truly unique yet undeniably Colombian – a perfect example of what top baristas and brewers seek out for competition.
Origin: Pitalito, Huila, Colombia
Farm Owner: Johan Vergara
Altitude: 2100 MASL
Variety: Bourbon Sidra
Processing: Thermal Shock Yeast Anaerobic Natural
Tasting Notes: Rose, Grape, Strawberry Yogurt, Passion Fruit, Skittles, Plum Wine
This natural process emphasizes intense fruit-forward flavors and a vibrant cup profile that truly stands out, making it a favorite among those pushing the boundaries of coffee expression. Cherries are hand-selected at peak ripeness, boasting Brix levels between 24 and 26. They then undergo 48 hours of oxidation in plastic tanks, with fermentation leachates recirculated to ensure a controlled environment and consistent monitoring of Brix and pH levels. The process concludes with traditional natural sun drying, allowing the inherent sweetness and vibrancy to concentrate, resulting in a rich and complex cup.
$35.00
*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
The Extraordinary Processes: Thermal Shock – Elevating Coffee to a Competitive Level
The secret behind the captivating flavors of these coffees, which garner attention on the global competition stage, lies in Johan Vergara's Thermal Shock processing. This technique is designed to meticulously control fermentation and drying, enhancing complexity while preserving the pure, varietal characteristics. It's a testament to precision, creating profiles that are truly unique yet undeniably Colombian – a perfect example of what top baristas and brewers seek out for competition.
Origin: Pitalito, Huila, Colombia
Farm Owner: Johan Vergara
Altitude: 2100 MASL
Variety: Bourbon Sidra
Processing: Thermal Shock Yeast Anaerobic Washed
Tasting Notes: Osmanthus Syrup, Lychee, Sake, Yellow Lemon, Eucalyptus, Green Grape
This coffee showcases a meticulous process designed for a clean and vibrant profile, offering the kind of clarity and nuanced flavors sought after by championship competitors. Cherries are harvested at optimal ripeness and undergo 48 hours of anaerobic fermentation with constant rotation for uniformity. After pulping, they are sealed for a second 80-hour anaerobic stage. The crucial "thermal shock" comes when the coffee is washed with 40°C water to thoroughly remove mucilage, leading to its silky texture. Drying involves rapid dehydration to lock in precursors, followed by slow, solar patio drying to preserve the developed complexity.
200g
500g
1kg
$18.00
200g
500g
1kg
*We roast on order every Mondays and Fridays. Orders will typically be sent out the following day. Orders cut off time is 9.30am on roast days. We do have surplus roasts but these are subjected to availability.
Roast: Omni - Medium
Flavour notes: Red fruits, Coconut, Cane sugar
Farm: Small land holders of San Sebastián, Cauca Region
Producer: Cofinet
Processing: Washed
Varietal: Caturra, Castillo
Altitude: 1,700-2,000 m.a.s.l
Get ready to experience the awesome flavors of Huila, Colombia, with our new single origin! This coffee comes from the OCCICAFE cooperative in San Vicente, a group of dedicated small farmers. They grow their beans way up in the mountains (between 1,500 and 1,950 meters!), where the air is crisp and the coffee thrives. Since 2015, these farmers have been seriously committed to making their coffee even better, and for the last four years, they’ve been working with the experts at Cofinet to learn new tricks, including some cool new ways of processing the beans. You'll taste delicious notes of red fruit, creamy coconut, and rich cane sugar – all in a smooth, full-bodied cup. Imported by Cofinet, this coffee is a testament to the hard work and passion of Colombian coffee producers.
Enjoy Brewing!
