{"title":"Thermal Shock Processing","description":"","products":[{"product_id":"r-letty-burmudez","title":"Letty Bermudez - Thermal Shock Gesha","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eDiego Bermudez needs no introduction in many specialty coffee circles. Known for understanding processing in a way that few producers do, there was a time when Diego was accused of \"cheating\" because some of the flavors found in his coffees were so intense and nuanced, people thought they must be artificial or added. In reality, those flavors are a direct result, not only of the coffee variety being used, but of Diego's innovative and science-laden processing methods. His use of primary and secondary fermentation has produced some of the \u003cem\u003ewildest\u003c\/em\u003e flavor experiences we've ever enjoyed at the cupping table, and today's release is no different. Named in honor of his daughter, Letty, this stunning (and surprising!) Gesha lot has a lot to teach us about what is possible in processing [insert nerd emoji]. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs already mentioned, Diego Bermudez is a bit of a processing chemist, and this coffee is certainly a testament to the success of his science experiments. The processing method used on this Gesha lot includes a dizzying number of steps and calculations, including 60 hours of aerobic fermentation in a pressurized tank, 36 hours of anaerobic fermentation in mucilage (alongside added Leuconostoc bacteria), a thermal shock and - at last - 29 hours in the Enigma dryer, or until 10% humidity is reached. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eIn a pretty uncommon turn of events, this coffee becomes less complex - but more nuanced - as it moves from hot to cool. When \u003cem\u003ehot, \u003c\/em\u003ethis coffee is at its most complex, really highlighting the effects of that double fermentation. The aromatics are loud, the body is heavy, and it's incredibly tropical (think: red grapes, peaches, mangoes, strawberries, and guava). The sweetness at this temperature reminds us of unrefined panela sugar.\u003c\/p\u003e\n\u003cp\u003eAs the cup approaches a pleasantly\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ewarm\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003etemperature, the acidity and sweetness both ramp up, the texture becomes silky, and the flavors more juicy. Sipping the coffee at this temperature makes us think of sipping sweet peach tea.\u003c\/p\u003e\n\u003cp\u003eWhen \u003cem\u003ecool, \u003c\/em\u003ethe effects of processing fall away and give way to a real spotlight on this beloved variety. It's somehow even MORE acidic and sweet than at the warm temperature, and the coffee transforms into something simpler, but also more elegant. That peach iced tea note is still present, but that quintessential Gesha florality takes flight here - think cherry blossoms and jasmine. The whole drinking experience is a real journey, entering the room as the life of the party and ending the evening as the bell of the ball. \u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ePiendamó, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Diego Bermudez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Finca El Paraiso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Double Fermentation Thermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1960 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":47986562892089,"sku":"BWSO-LeB-TS10","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":47986562924857,"sku":"BWSO-LeB-TS12","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/lettybermudezThermalShockGesha_online_3x-100.jpg?v=1706718307"},{"product_id":"r-nestor-lasso-thermal-shock-sidra","title":"Nestor Lasso - Thermal Shock Sidra","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e At ages 23 and 25 years old, Nestor and his brother, Adrian, are some of the youngest players in the game right now! They partnered with a fellow son-of-a-coffee-farmer, Jhoan Vergara, to create the farm known as El Diviso, where today's Sidra lot was grown. Though their parents were commodity coffee farmers, Nestor \u0026amp; co. have taken a profound interest in specialty coffee production, in part because of its potential for real economic development - but also because they each have a passion for coffee production in general and experimental processes (like thermal shock!) in particular. By combining their knowledge and experience to improve production quality, Nestor, Adrian, and Jhoan hope to help other farmers and producers see that coffee is \"a much more noble product than perhaps it seems.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being handpicked at peak ripeness, the coffee cherries are oxidized for twelve hours at a controlled temperature of no more than 25 degrees Celsius. Then, it's off to their first round of fermentation in an anaerobic environment for 50 hours. After this, Nestor and his team repeat those steps, placing the coffee in an open-air tank for a second round of oxidation (20 hours) and then another round of anaerobic fermentation (30 hours). Lastly, they undergo submerged fermentation with the musto collected during oxidation. Finally, the cherries are placed in a masquesina to dry until a moisture content of 11% is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eWhen \u003cem\u003ehot, \u003c\/em\u003ethis coffee is delightfully fruity and tropical, with notes like watermelon, dragonfruit, passionfruit, and mango. There's also a wine-y character about it that reminds us of red wine, or even sangria \u003cem\u003e(side note: is it summer yet?)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAs the coffee approaches a pleasantly \u003cem\u003ewarm\u003c\/em\u003e temperature, the sweetness takes on a more candy-like profile (think hard strawberry and watermelon candies, like Jolly Ranchers). Mango prevails, and pineapple is introduced here. Red wine gives way to orange wine as the funk factor ticks up a notch.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhen\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e cool,\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e the body is round and full, and acidity is more apparent: all of those fun fruit flavors prevail (like mango and dragonfruit), but many of them become more crisp in profile (think tart strawberry, and tart watermelon. The sweetness here reminds us of passion fruit candy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTaken as a complete cup, this coffee tastes something like watermelon wine \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e(though Lainey might have a slightly different beverage in mind...)\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e, strawberry candy, and pineapple juice. It reminds us of summer, kudzu vines, and a gas station sugar rush, and we delight in every sip. \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eCheers.\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eBruselas, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Nestor Lasso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e El Diviso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Sidra\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1750 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":48202814030137,"sku":"BWSO-NeL-TS10","price":30.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":48202814062905,"sku":"BWSO-NeL-TS12","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/NestorLasso_THermalShock_online_2x_7009d86d-6089-48c6-9371-3c994e9ef291.png?v=1709735161"},{"product_id":"r-jhoan-vergara-thermal-shock-gesha","title":"Jhoan Vergara - Thermal Shock Gesha","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eComing from a long line of coffee producers in Colombia, Jhoan Vergara left high school at 15 years old to attend SENA, where prospective coffee producers go to learn the craft. Jhoan's early interest in coffee quality and processing experimentation has led to his farm, Las Flores, being named among the \"holy trinity\" of coffees coming from Lohas Beans (alongside Nestor Lasso's El Diviso, and the Gasca brothers' Zarza). His unique processing protocols, such as the low-impact thermal shock described below, have led to some really impressive lots in recent years, including today's \"mega-Gesha\" Gesha lot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being picked at peak ripeness, the coffee cherries are first subjected to 24-48 hours of fermentation in cherry. After this, they are floated to equalize temperature, de-pulped, and sealed up in plastic bags for a carefully controlled round of anaerobic fermentation. During this fermentation stage, Jhoan periodically adds the same microorganisms present on the Gesha cherries he's growing to the fermentation environment. Finally, the lot undergoes a thermal shock of hot water, helping to open the coffee pores and intensify both sweetness and acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eBy adding those familiar microorganisms to the coffee cherries during fermentation, Jhoan hoped to amplify all of those beloved Gesha characteristics - and man, did he succeed. This coffee is hyper clean, vibrant, citrusy, and floral, with the floral (\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003emagnolia), stone fruit (white peach), and citrus (lemonade) notes turned up to a ten. The whole experience is something like sipping a lovely oolong tea.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eBruselas, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Jhoan Vergara\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Las Flores\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 2000 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":48959820005689,"sku":"BWSO-JhV-TG12","price":35.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48959820038457,"sku":"BWSO-JhV-TG02","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":48959820071225,"sku":"BWSO-JhV-TG05","price":221.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Jhoan_Vergara_Thermal_Shock_Gesha_Online.png?v=1718648546"},{"product_id":"r-nogales-orange-bourbon","title":"Nogales - Orange Bourbon","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eLos Nogales is a farm located just outside the town of Bruselas, a Colombian hub for advanced processing techniques. Established in 1952, this family business strives to combine tradition with innovation to produce some of the best specialty coffee in Huila. Today, the farm is stewarded by Oscar Hernandez, a third generation producer who is following in his grandfather's footsteps and championing his father's efforts. Oscar's dad, Ricaurte, won the Colombia Cup of Excellence back in 2006, and since then it has been said that \"Ricaurte put Bruselas on the [specialty coffee] map, and his son, Oscar, is continuing his tradition.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003eAfter being handpicked at peak ripeness, the coffee cherries are floated for defects. Next, the lot undergoes Oscar's own thermal shock protocol: after being subjected to water at 80 degrees Celsius for one minute, the beans are rapidly cooled by being washed with cold water for three minutes. After this, the coffee cherries are de-pulped and then fermented for 120 hours, before finally being spread out to dry in the sun for 15 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e This coffee experiences some big movement from hot to cold, transitioning from floral and herbal (like lemongrass) to fruity and sweet (like orange marmalade, and peaches). By the time it's cool, the coffee is almost creamy in texture, reminding us of a strawberry smoothie.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eBruselas, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Oscar Hernandez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Los Nogales\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Orange Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1750 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":50329582403897,"sku":"BWSO-Nog-OB12","price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":50329582436665,"sku":"BWSO-Nog-OB02","price":72.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":50329582469433,"sku":"BWSO-Nog-OB05","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Nogales_OrangeBourbon_onlinecard_4x_3d0574a4-a087-4ccd-922b-b5a4fd12f225.png?v=1736347092"},{"product_id":"r-wilton-benitez-thermal-shock-decaf","title":"Wilton Benitez - Thermal Shock Decaf","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eWilton Benitez has over twenty-six years of experience as a coffee producer, the majority of which have been spent focusing solely on specialty coffee. However, \"coffee grower\" isn't exactly what Wilton thought he wanted to be when he grew up. He spent his collegiate years studying engineering and subsequently spent many years working as a trained chemical engineer before making the (huge) career leap over to coffee.\u003c\/p\u003e\n\u003cp\u003eWilton eventually opted to redirect his scientific expertise toward his lifelong passion for cultivating coffee, and nowadays he's the owner of an innovative coffee company in the Cauca region of Colombia called Granja Paraíso 92. Both the company and Wilton himself are renowned for growing unique coffee varietals and for pioneering new methods of coffee processing in the region. The farm has pioneered advanced and innovative systems which were previously unknown in Cauca and also features its very own processing plant, microbiology lab, and quality control lab.\u003c\/p\u003e\n\u003cp\u003eChemical-engineer-turned-coffee-pioneer may not have been a part of young Wilton's plan all those years ago, but processing triumphs like this one are a delicious testament to his success in the endeavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e This coffee follows a similar thermal shock protocol to the other Wilton Benitez feature on our menu, complete with two of everything: two rounds of sterilization, two rounds of fermentation, and a thorough double-rinsing with warm - and then decidedly chilly - water.\u003c\/p\u003e\n\u003cp\u003eAs for the decaf portion of this science experiment, that is made possible by a process called Ethyl Acetate Decaffeination (EAD). It's a fascinating and confusing science experiment, but at a very basic level: after initial processing was completed, Wilton's coffee was sent to an EA lab in Colombia, where a sugar alcohol byproduct is used as a solvent to help dissolve the caffeine out of the coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eThanks to advancements in EAD, decaffeinated coffees have come a \u003cem\u003elooooonnnggg \u003c\/em\u003eway in recent years. We've tasted and featured some delicious examples, but we have to admit that this one might be our favorite to date. Floral like lemongrass and reminiscent of black tea, this coffee is a truly lovely example of what's possible with decaffeination processes today. Acidity and sweetness join forces to give us something like candied grapefruit, or lemon candy. Subtle stone fruit, like apricot, round things out to lend us a delicate and delightful sipping experience that reminds us more of enjoying high tea in London than of choking down a cup of decaf after a lengthy work dinner.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003ePiendamó, Cauca, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Wilton Benitez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Granja Paraíso 92\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock + EA Decaffination\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  Castillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1900 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":50355591348537,"sku":"BWSO-WiB-TD12","price":24.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":50355591381305,"sku":"BWSO-WiB-TD02","price":62.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":50355591414073,"sku":"BWSO-WiB-TD05","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/WiltonBenitez_ThermalShockDecaf_online_4x_d370bbc6-c9f6-4bfe-b8f7-51192e75bc50.png?v=1736951474"},{"product_id":"r-edinson-argote-thermal-shock-sidra","title":"Edinson Argote - Thermal Shock Sidra","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eIt almost feels reductive to call Edinson Argote a \"passionate young coffee producer,\" given the amount of barriers he's overcome to earn that descriptor. Orphaned at age three, Edinson was raised by his sister until he decided to leave home at age eleven (yes, you read that correctly). For seven years, Edinson found odd jobs to support himself until he could join the army when he turned eighteen. When he got out of the army at 20 years old, Edinson began working for his cousin at a local coffee buying station in Acevedo. It was there that his interest was piqued, and his passion realized.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2018, Edinson and his girlfriend, Luz Angela, took a loan from her father and used it to acquire La Quebradita, a picturesque coffee farm located on the slopes of the Central Mountain Range, in Timaná. Today, La Quebradita is a hub for coffee processing and farmland innovation, experimenting with everything from yeast inoculation to soil care. Edinson has made it his life's work to produce specialty coffee using differentiated and replicable sensory profiles, and this latest Sidra lot is a testament to his success in that endeavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being picked at peak ripeness, the coffee cherries underwent two rounds of fermentation. First, they endured natural fermentation for 72 hours before being spread out to partially dry for twelve days. Once 20% humidity was achieved, the coffee beans were rehydrated for four days and introduced to a specific yeast. The coffee was once again spread out to dry as a natural, until optimal moisture content was achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eThere's no bones about it: this coffee is not for the faint of heart. It's fermentation-forward to be sure, but still lovely to those whose palettes aren't afraid of a little special processing. The primary notes each have an intensity about them: the stone fruit isn't just cherry; it's a cocktail cherry. The berry notes don't just taste like raspberries; they remind us of raspberry jam. And the chocolate we taste isn't like a Hershey's bar; it's more reminiscent of chocolate ganache. If you're a fellow grocery store chocolate bar connoisseur like ourselves, you might be reminded of the Chocolove Dark Chocolate with Raspberries bar as you smell and sip this coffee - we certainly were!\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eTimaná, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Edinson Argote\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e La Quebraditas\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Sidra \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1850 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50377814311225,"sku":"BWSO-EdA-Si10","price":16.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":50377814343993,"sku":"BWSO-EdA-Si12","price":35.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":50377814376761,"sku":"BWSO-EdA-Si02","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":50377814409529,"sku":"BWSO-EdA-Si05","price":221.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/EdinsonArgoteThermalShockSidra_onlinecard_4x_24cf1d1c-c6dc-43c9-950f-47e3b7aa7896.png?v=1738094999"},{"product_id":"r-jhoan-vergara-red-bourbon","title":"Jhoan Vergara - Red Bourbon","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eComing from a long line of coffee producers in Colombia, Jhoan Vergara left high school at 15 years old to attend SENA, where prospective coffee producers go to learn the craft. Jhoan's early interest in coffee quality and processing experimentation has led to his farm, Las Flores, being named among the \"holy trinity\" of coffees coming from Lohas Beans (alongside Nestor Lasso's El Diviso, and the Gasca brothers' Zarza). His unique processing protocols, such as the low-impact thermal shock described below, have led to some really impressive lots in recent years - including this unforgettable Red Bourbon lot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eAfter being picked at peak ripeness, the coffee cherries are oxidized for twelve hours at a controlled temperature before undergoing anaerobic fermentation for 50 hours. Then, they undergo a second round of oxidation in open-air tanks for an additional 20 hours. Round two of anaerobic fermentation lasts for 30 hours, after which the coffee undergoes one final round of fermentation - this time submerged  with the \u003cem\u003emusto \u003c\/em\u003ecollected during oxidation. Eventually, the cherries are placed in a masquesina to dry until optimal moisture content is achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eFruit-forward and process-driven, this coffee is a delightfully unique addition to the cupping table. The flavors in this coffee are all intense and big, reminding us of things like mixed berry compote and Luxardo cherries. The thermal shock method of processing can be thanked for preserving a vibrant acidity in this lot, like lemon verbena. Additional notes of aged rum and banana pudding join forces to recall to our minds warmer days spent with beachy cocktails, like a banana daiquiri.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ePitalito\u003cspan\u003e, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Jhoan Vergara\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Las Flores\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e  Red Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 2000 masl\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50425626919225,"sku":"BWSO-JhV-RB10","price":16.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":50425626951993,"sku":"BWSO-JhV-RB12","price":35.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":50425626984761,"sku":"BWSO-JhV-RB02","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":50425627017529,"sku":"BWSO-JhV-RB05","price":221.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/JhoanVergara_RedBourbon_onlinecard_4x_756e39e8-a3f9-4a33-b611-74cd987b0395.png?v=1739292337"},{"product_id":"r-nogales-pimienta","title":"Nogales - Pimienta","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEstablished in 1952 by patriarch Ricardo Hernández, Los Nogales is a storied coffee farm located on the hills of Pitalito, which strives to combine tradition with innovation in order to produce some of the best specialty coffee in Huila. Ricardo and his wife, Concepción, welcomed eight children in that very countryside while building their dream—but it was the baby of the family, \u003cmeta charset=\"utf-8\"\u003eRicaurte Hernández, who stood out as the one destined to take over the family business. Ricaurte was a born entrepreneur, in love with the land and obsessed with innovation. Together with his wife, Suldery, he set about building a bonafide coffee empire in Huila, one he hoped his own children would love and shepherd someday.\u003cspan\u003e\u003cbr\u003e \u003cbr\u003eToday, the farm is stewarded by Oscar Hernández, a third generation producer who is following in his grandfather's footsteps and championing his father's efforts. Like his dad, Oscar remains dedicated to modernization and innovative processing techniques. His own background in environmental management has led Oscar to emphasize sustainable farming practices at Los Nogales as well, helping to transform the farm into a modern, sustainable coffee powerhouse that will stand ready for the next generation of capable Hernández hands.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being handpicked at peak ripeness, the coffee cherries are floated for defects. Next, the lot undergoes Oscar's proprietary thermal shock protocol: after being subjected to water at 80 degrees Celsius for twenty seconds, the beans are rapidly cooled by being washed with cold water. After this, the coffee is placed in sealed plastic tanks alongside a pre-fermented liquid dough, which Oscar and his team collect from a previous lot of the same variety. This liquid dough contains preserved, native microorganisms which lend a uniqueness to the flavor profile of each coffee. After 96 hours of anaerobic fermentation, the coffee cherries are dried in mechanical silos for 2-4 days before finally being placed in GrainPro bags for stabilization, which lasts fifteen days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003ePimienta is a coffee variety which the Hernández family isolated at Nogales. It is almost certainly the descendant of an Ethiopian landrace and has a flavor profile very reminiscent of Sidra. As a variety, it toes the line between fruity and herbal really well, and that balance is expressed in this lot by the play between dried mango and eucalyptus. Florals like roses and citric, like citrus zest, we'd likely mistake this for a washed coffee if you served it to us blind.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003ePitalito, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Oscar Hernández\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Los Nogales\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Pimienta\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1750 - 1950 masl\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":50527053709625,"sku":"BWSO-Nog-PA12","price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":50527053742393,"sku":"BWSO-Nog-PA02","price":72.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":50527053775161,"sku":"BWSO-Nog-PA05","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/Nogales_Pimienta_online_4x_dbde1837-f381-4c6f-86b8-82a431a150cd.png?v=1741705506"},{"product_id":"r-jhonatan-gasca-pacamara-comp-blend","title":"Jhonatan Gasca - Pacamara Comp Blend","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cem\u003e\"In order to grow, we must be open to change.\" \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOn the US Barista competition stage this past weekend, our very own Jake McFarland had the tremendous privilege of serving one of the coffees in this blend to some of the most revered humans in the specialty coffee community... and he had one very important refrain as he did so.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eJhonatan Gasca is no stranger to failure. In 2010, he failed in his attempt to become a professional soccer player. After re-routing his future and graduating from the Colombian National Technical Institute, Jhonatan returned to his father's coffee farm and started experimenting with fermentation methods. At first, this did not go well. After a couple of years of running trials and being turned away by coffee buyers, Jhonatan grew discouraged and gave up his newfound interest in processing methods for a long time.\u003c\/p\u003e\n\u003cp\u003eFinally, in 2018, Jhonatan was encouraged by his friends from El Diviso and Las Flores to start experimenting again. And this time, he thrived! Jhonatan found the right buyers (our friends at Lohas Beans) and is quickly becoming a leader in processing innovation in his home country of Colombia. This blend of two thermal shock Pacamara lots is a testament to Jhonatan's resilience and fortitude - and also, of course, to his ability to \u003cem\u003egrow\u003c\/em\u003e when confronted with \u003cem\u003echange.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e Each of these two Pacamara lots underwent a thermal shock protocol, but one was processed as a natural and the other, as a washed coffee. Those unique processes are detailed below: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTS Washed | \u003c\/strong\u003eAfter being picked at peak ripeness, the coffee cherries are placed in 200-liter tanks with water, where floaters and other impurities are removed. The water is then drained, and a second round of quality sorting (by hand) ensues. The cherries are left to oxidize for 48 hours in open bags, giving them time to warm up and thus enhancing both sweetness and fruit flavors. After two days, the bags are closed to prepare the cherries for 150 hours of anaerobic fermentation. During this time, the sugar present in the still-intact mucilage interacts with lactic acid bacteria and microorganisms in the fermentation environment, further intensifying those fruity flavors. This second round of fermentation abruptly ends when the cherries are \"quenched:\" a specific method of cooling down coffee cherries, wherein first hot (50 degrees Celsius) and then cold (20 degrees Celsius) water is used to wash the cherries, eliminating the microbial load and opening the pores in the bean (with the hot water) before rapidly sealing them (with the cold water), locking in all of those delicious fruit flavors. Finally, the cherries are spread out to dry on African beds for two weeks, being closely monitored for humidity.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eTS Natural | \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eAfter being picked at peak ripeness, the coffee cherries are sorted for quality by both floating and hand-sorting. Then, the beans are placed in sealed plastic bags for 3-4 days to allow for cherry oxidation. After this initial period of fermentation, a thermal shock protocol is used to seal the accumulated sweetness and fruit flavors. A second round of fermentation ensues, this time with a yeast inoculation, and lasts for several days. Finally, the coffee cherries are dried in the sun for 4 days before finishing the drying process in mechanical dryers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eAlthough certainly not a red fruit \u003cem\u003ebomb\u003c\/em\u003e, this coffee does maintain some lovely red stone fruit characteristics - think fresh cherries! It boasts a nice sweetness and vibrant acidity, reminding us of candied oranges. Lightly floral, like lilac, this coffee also maintains a note of dark chocolate throughout sipping which Jake found ever-present and delightful in his own cup at USBC. This uniquely processed coffee brings together the two worlds of naturally processed coffees and washed lots, giving us a lovely flavor profile that is somehow loyal to both. \u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eBruselas, Huila, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Jhonatan Gasca\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Zarza\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Natural Thermal Shock | Washed Thermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Pacamara \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1750 masl\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50558324080953,"sku":"BWSO-JhG-CB10","price":16.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":50558324113721,"sku":"BWSO-JhG-CB12","price":35.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":50558324146489,"sku":"BWSO-JhG-CB02","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":50558324179257,"sku":"BWSO-JhG-CB05","price":221.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/JhonatanGasca_PacamaraCompBlendonline_4x_f299c0a7-5c81-42d8-9fd0-7e202294f0d5.png?v=1741787880"},{"product_id":"r-pegasing-thermal-shock-washed","title":"Pegasing - Thermal Shock Washed","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCERS |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eHamdan and Hendra Maulizar are the father-son duo behind Pegasing Washing Station, a wet mill which collects and processes coffee from about 70 smallholders in the Pegasing area of Indonesia. Hamdan moved his family to Pegasing in 2006 and started growing coffee straightaway. Four years later, his son came on board and quickly began experimenting with washed coffees and other processing methods - a feat which was altogether uncommon in an area known for rolling out conventional wet hulled coffees. Today, Hendra has created what's been deemed \"an island of specialty experimentally processed coffee\" in a sea of conventionally processed cups.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eHendra employs 8-10 different processes at the wet mill and often decides which one to use on a particular lot based on the weather that day. For \u003cem\u003ethis\u003c\/em\u003e lot, it was apparently a thermal shock kind of day! Upon arriving at the wet mill, the cherries are put through four rounds of sorting, twice through a density table and twice by hand, ensuring that only the beans of highest quality remain. Then, the cherries undergo several hours of fermentation before being washed: first, with warm or tepid water, and then suddenly with very chilly water (around 12 degrees Celsius), causing a thermal shock effect. Finally, they are spread out on raised beds in a drying tent (where temperature can be monitored) and spend 20-25 days there, being turned regularly to ensure even drying. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eAs a variety, Abbysinia can likely be traced back to Ethiopian landraces - and you just might mistake it for such if you cupped this coffee blind. It bears little resemblance to the majority of coffee grown in Indonesia, which is typically known for its brown spice and woody characteristics. Vibrant and complex, this coffee is equal parts exceptionally clean and amazingly sweet (like maple). Dried stone fruit and fresh orchard fruits take center stage in the cup: dried apricot, fig, and pink lady apple. With a great acid structure and lovely tactile experience, this coffee is a true testament to the work that Hamden and Hendra are doing in Pegasing. Lots like this one have shown us that they are able to maintain - and exceed! - quality expectations even as their scale has increased sharply in recent years.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ePegasing, Indonesia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e smallholders in Pegasing\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWashing Station |\u003c\/strong\u003e\u003cspan\u003e Pegasing Washing Station\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Abbysinia \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1400-1700 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":50647392452921,"sku":"BWSO-PGS-TS12","price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":50647392485689,"sku":"BWSO-PGS-TS02","price":72.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":50647392518457,"sku":"BWSO-PGS-TS05","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/PegasingThermalShockWashed_onlinecard_4x_801d71df-9df1-47a7-a0c8-37d96217d831.png?v=1744740151"},{"product_id":"r-wilton-benitez-thermal-shock-chiroso","title":"Wilton Benitez - Thermal Shock Chiroso","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eWilton Benitez is the owner of an innovative coffee company in the Cauca region of Colombia called Granja El Paraíso-92. Both the company and Wilton are renowned for growing unique coffee varietals and for pioneering new methods of coffee processing in the region. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBut, before Wilton added \"coffee pioneer\" to his LinkedIn profile, he was a trained chemical engineer! He has since redirected his scientific expertise toward his lifelong passion for cultivating coffee, studying the use of fermentation technologies across several other industries, such as wine, beer, and cheese. His research has resulted in a rigorous approach to coffee processing today, wherein Wilton and his team meticulously control variables such as sugar content, pH levels, temperature, and duration throughout any given lot's fermentation journey.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being handpicked at peak ripeness, these Chiroso cherries were sorted by both size and density before undergoing two rounds of sterilization: first, with ozonated water; and then by ultraviolet light. Next, the coffee was submerged in \u003cem\u003every\u003c\/em\u003e warm water at 90 degrees Celsius, encouraging its pores to open and consequently accentuating sweetness. After this, it underwent 62 hours of anaerobic fermentation in cherry in a temperature-controlled environment, during which time S-23 yeast was added to the party. Finally, the coffee was dried under temperature-controlled conditions for approximately 88 hours, until optimal moisture content was achieved.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eSimilar to Wilton's Thermal Shock Decaf, this coffee boasts a delightful combination of herbal, floral, citrusy characteristics, reminding us of lemongrass and sipping like tea. Subtle spice and stone fruit complement those preeminent flavors, giving us notes of spiced oranges and peach tea. The sweetness - encouraged as it was by Wilton's meticulous thermal shock endeavor - comes off as confectionary and pleasant, like powdered sugar. \u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ePiendamó, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Wilton Benitez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Granja El Paraíso-92\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Chiroso \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1900 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":50739260686649,"sku":"BWSO-WiB-TC12","price":28.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":50739260719417,"sku":"BWSO-WiB-TC02","price":72.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":50739260752185,"sku":"BWSO-WiB-TC05","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/WIltonBenitez_THermalShockChiroso_onlinecard_4x_2cc89911-a610-40e9-a093-9d87a55b61fd.png?v=1747246774"},{"product_id":"r-wilton-benitez-thermal-shock-gesha","title":"Wilton Benitez - Thermal Shock Gesha","description":"\u003cp\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eWilton Benitez is the owner of an innovative coffee company in the Cauca region of Colombia called Granja El Paraíso-92. Both the company and Wilton are renowned for growing unique coffee varietals and for pioneering new methods of coffee processing in the region. But, before Wilton added \"coffee pioneer\" to his LinkedIn profile, he was a trained chemical engineer! He has since redirected his scientific expertise toward his lifelong passion for cultivating coffee, and processing triumphs like this one are a delicious testament to that endeavor.\u003c\/p\u003e\n\u003cp\u003eWe had the distinct privilege of connecting with Wilton and his team thanks to a mutual friend, Juan Diaz of Knowhere Coffee, and our partners at CoTrade Imports. We are so thankful for the introduction!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e After being handpicked at peak ripeness, the coffee cherries are sorted for quality by both size and density. They then undergo two rounds of sterilization, first with ozonated water, and second with ultraviolet light. The coffee cherries then undergo two rounds of fermentation: first, for 52 hours of anaerobic fermentation in cherry at a temperature of 18 degrees Celsius, during which time yeast is added to the mixture. While this initial round of fermentation is underway, the mucilage is recovered so that it can be added back to the fermentation environment in the next round. The cherries are then pulped before heading into round two: anaerobic fermentation in mucilage for 48 hours, at a slightly warmer temperature of 21 degrees Celsius. After this, they are washed using a thermal shock method: first, with water at 40 degrees Celsius, and second, with water at a chilly 12 degrees Celsius. Finally (finally!), the cherries are dried for 36 hours at a variable temperature (40 degrees Celsius for the first 12 hours, and 35 degrees Celsius for the following twenty-four).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003eThis coffee is an beautiful example of Wilton's ability to show restraint throughout his processing. In contrast to any other thermal shock coffees we've featured on our menu, a sip of this Gesha lot really showcases variety over fermentation. Floral like gardenias and zippy like lime zest, this coffee showcases white, fleshy fruits (such as peach and white grape) more so than many of its funkier cohorts. It sips more like white tea than white sangria - another quality you'd probably expect when handed a cup of Gesha coffee. Complex and lovely, it's an excellent entry point into advanced fermentation techniques for those who have been wary of such in the past.\u003c\/p\u003e\n\u003cp class=\"font_8\"\u003e___________________________________________________________________________\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin |\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003ePiendamó, Cauca, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e Wilton Benitez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e\u003cspan\u003e Granja Paraíso 92\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e Thermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e Gesha\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eElevation |\u003c\/strong\u003e 1600 masl\u003c\/span\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":50904800264505,"sku":"BWSO-WiB-TG10","price":18.25,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":50904800297273,"sku":"BWSO-WiB-TG12","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/WIltonBenitez_THermalShockGeshaOnlinecard_4x_fdde4873-7269-42e9-b98c-acdc2c895adf.png?v=1750267829"},{"product_id":"r-wilton-benitez-pink-bourbon","title":"Wilton Benitez - Pink Bourbon","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWilton Benitez has more than 26 years of experience as a coffee producer, the majority of them focused solely on specialty coffee. However, \"coffee grower\" isn't exactly what Wilton thought he wanted to be when he grew up. He spent his collegiate years studying engineering and spent many years working as a trained chemical engineer before eventually making the career leap over to coffee.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eToday, Wilton is the owner of an innovative coffee company in the Cauca region of Colombia called Granja Paraíso 92. Both the company and Wilton are renowned for growing unique coffee varieties and pioneering new methods of coffee processing in the region. The farm has pioneered advanced and innovative systems which were previously unknown in Cauca and also features its very own processing plant, microbiology lab, and quality control lab.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChemical engineer-turned-coffee pioneer may not have been a part of young Wilton's plan all those years ago, but processing triumphs like this one are a delicious testament to his success in the endeavor.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTRUST THE PROCESS |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eAfter being handpicked at peak ripeness, coffee cherries are sorted for quality by size and density. They undergo two rounds of sterilization, first with ozonated water, then with ultraviolet light. The coffee cherries then undergo two rounds of fermentation: first, 52 hours of anaerobic fermentation in cherry at a temperature of 18 degrees Celsius, during which time yeast is added to the mixture. While this initial round of fermentation is underway, the mucilage is recovered so that it can be added back to the fermentation environment in the next round. The cherries are then de-pulped before heading into round two: anaerobic fermentation in mucilage for 48 hours, at a slightly warmer temperature of 21 degrees Celsius. After this, they are washed using a thermal shock method: first, with water at 40 degrees Celsius, and then with water at a chilly 12 degrees Celsius. Finally (!), the cherries are dried for 36 hours at a variable temperature (40 degrees Celsius for the first 12 hours, and 35 degrees Celsius for the following 24 hours.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eTAKE A SIP |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWe've featured this coffee on our menu a few times now—it's sort of Wilton's flagship high-fermentation thermal shock experiment. This year’s batch is perhaps the most balanced iteration we've ever tasted, with plenty of sweetness to complement its signature Galaxy hops-like funk. Vibrant acidity and tropical fruits mingle together with all that sweetness to remind us of treats like passion fruit candy and lemon icebox pie. Taken all together in a sip, this coffee recalls the flavors of summertime beverages, like peach iced tea and frozen lemonade (apologies to fall).\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eOrigin |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003ePiendamó, Cauca, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eWilton Benitez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eGranja Paraíso 92\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThermal Shock\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003ePink Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-f136b100-7fff-c2ce-0211-2acc107ba515\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1950 MASL\u003cbr\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"100g","offer_id":51189905129785,"sku":"BWSO-WiB-PB10","price":16.0,"currency_code":"USD","in_stock":false},{"title":"12oz","offer_id":51189905162553,"sku":"BWSO-WiB-PB12","price":35.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":51189905195321,"sku":"BWSO-WiB-PB02","price":85.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":51189905228089,"sku":"BWSO-WiB-PB05","price":221.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/WiltonBenitezPinkBourbon_Online2025_4x_97e41459-d3bb-4fc4-8ef7-4884d898d366.png?v=1758638622"},{"product_id":"r-diego-bermudez-red-plum","title":"Diego Bermudez - Red Plum","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eMEET THE PRODUCER |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eDiego Bermudez needs no introduction in many specialty coffee circles. Known for understanding processing in a way that few producers do, there was a time when Diego was accused of \"cheating\" because some of the flavors found in his coffees were so intense and nuanced, people thought they must be artificial or added. In reality, those flavors are a direct result of Diego's innovative and science-laden processing methods. His use of primary and secondary fermentation has produced some of the \u003c\/span\u003e\u003cspan\u003ewildest \u003c\/span\u003e\u003cspan\u003eflavor experiences we've ever enjoyed at the cupping table, and today's release has a lot to teach us about what is possible in contemporary coffee processing.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTRUST THE PROCESS | \u003c\/strong\u003e\u003cspan\u003eProcessing begins with the development of a proprietary culture recipe using cascara extract, mucilage, and wine yeast that Diego affectionately named \"Red Plum.\" \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter being handpicked at peak ripeness, coffee cherries are sorted for quality and thoroughly washed with filtered water. Next, the coffee is introduced to the Red Plum culture, and they are left to mingle in a sealed container under pressure for a set amount of time. After fermentation, the coffee undergoes a thermal shock with more filtered water before beginning a controlled drying process. During this time, air in the drying room is kept at a steady 35 degrees Celsius and is constantly recirculated for 34 hours, until optimal moisture content is achieved. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTAKE A SIP | \u003c\/strong\u003e\u003cspan\u003eIf you’re familiar with Diego’s work, you might expect this coffee to pack a proverbial fermentation punch, but it’s actually surprisingly subdued and balanced given the extent of its processing journey. It does, however, punch way above its weight class in terms of variety, showcasing flavor notes you might expect to find in a Gesha coffee (like white grape, peach, and turbinado sugar) rather than Castillo. A playful-but-prominent note of strawberry candy hints at the tinkering Diego’s done with this lot, but it’s certainly not the loudest offering on his cupping table. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eOrigin | \u003c\/strong\u003e\u003cspan\u003ePiendamó, Cauca, Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProducer |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eDiego Bermudez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eFarm |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eFinca El Paraiso\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eProcess |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eThermal Shock Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eVariety |\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003eCastillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-49788fb9-7fff-6551-ae8b-268a0355c98e\"\u003e\u003cspan\u003eElevation | \u003c\/span\u003e\u003c\/b\u003e1900 MASL\u003cbr\u003e\u003c\/p\u003e","brand":"Black \u0026 White Coffee Roasters","offers":[{"title":"12oz","offer_id":52015230943545,"sku":"BWSO-DiB-RP12","price":28.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":52015230976313,"sku":"BWSO-DiB-RP02","price":72.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":52015231009081,"sku":"BWSO-DiB-RP05","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2988\/2574\/files\/DiegoBermudezRedPlum_onlinecard_4x_1633c749-2b13-4e36-ae21-bad46e759efb.png?v=1773848877"}],"url":"https:\/\/www.blackwhiteroasters.mom\/collections\/thermal-shock-process-coffee.oembed","provider":"Black \u0026 White Coffee Roasters","version":"1.0","type":"link"}