COLOMBIA FINCA QUEBRADITAS THERMAL SHOCK

COUNTRY: COLOMBIA

REGION: OPORAPA, HUILA, SANTA ROSA

FARM: FINCA QUEBRADTAS

GROWERS: EDINSON ARGOTE, LUZ ANGELA

ELEVATION: 1750 MASL

VARIETAL: PINK BOURBON

PROCESS: THERMAL SHOCK

NOTES: orange blossom, sweet lime, guava candy

10oz of whole bean coffee

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Here is some info on the thermal shock processing method from Coffeelipe and Friends, the importer who connected us with this coffee.

The coffee receives a total fermentation time of 60 hours. The first 24 hours the cherries are oxidized, then they are depulped and washed with water that is 113°F. A 36-hour anaerobic fermentation then occurs with yeasts added in with the cherries. Cherries are then dried for 76 hours at 104°F before being placed in grainpro bags to stabilize for 30 days.