This Thermal shock-process coffee from Huila, Colombia follows a specific sequence: cherries are pulped, fermented for 60 hours anaerobically with cultured yeasts, then subjected to a thermal shock of hot and cold water. The result is a layered profile of neroli, yellow fruits, and orange cordial with an intense sugary sweetness.
We recommend letting this rest a minimum of 2 weeks from the date of roast before drinking, shines with up to a month of age. Brew using 200F degree water if possible to preserve the aromatics.
BAG IS 300g (10oz)
SPECS:
- Region — Huila, Acevedo, La Soledad, La Floresta & El Paraiso
- Altitude — 5,540 ft
- Process — thermal shock, anaerobic cultured fermentation
- Soil type — Clay loam
- Variety — Orange Bourbon
FARMER - MARIO FERNANDO GOMEZ
This Thermal shock-process coffee from Huila, Colombia follows a specific sequence: cherries are pulped, fermented for 60 hours anaerobically with cultured yeasts, then subjected to a thermal shock of hot and cold water. The result is a layered profile of neroli, yellow fruits, and orange cordial with an intense sugary sweetness.
We recommend letting this rest a minimum of 2 weeks from the date of roast before drinking, shines with up to a month of age. Brew using 200F degree water if possible to preserve the aromatics.
BAG IS 300g (10oz)
SPECS:
- Region — Huila, Acevedo, La Soledad, La Floresta & El Paraiso
- Altitude — 5,540 ft
- Process — thermal shock, anaerobic cultured fermentation
- Soil type — Clay loam
- Variety — Orange Bourbon
FARMER - MARIO FERNANDO GOMEZ
