Fermentation: Colombia El Placer, Thermalshock

Colombia El Placer Thermalshock and co-fermented with wild berries.

Borrowed from wine, this coffee falls under a new category of coffee processing.

Winemakers have long used sealed, oxygen-free tanks to shape flavor.
Coffee producers began experimenting with similar ideas after seeing the precision and flavor control possible in wine fermentation. Flavor outcomes produced by anaerobic processes lend themselves to a tang-like acidity, intense sweetness, and unique complexity not seen in traditional methods. 

This is yet another award-winning coffee from The Project El Placer Farms!

Farmer Sebastian Ramirez has sent us 3 of the coolest coffees in Colombia today.

Sourced by our good friend, Ole Kristian Bøen.

This coffee is also anaerobically fermented, but it has been through a thermal shock treatment.

This means that during fermentation, the coffee berries are exposed to extreme temperature fluctuations, which seal the flavors inside the berries in a very special way. This allows the coffee beans to absorb much more flavor from the pulp and fermentation. In addition, this coffee is co-fermented with wild berries!

Look forward to another diamond coffee.