Colombia Sebastian Ramirez – Blackberry Thermal Shock Co-Fermentation

Highlights

“Sebastian Ramirez's Thermal Shock process begins with Caturra cherries fermented anaerobically at 18°C for 120 hours. After depulping, hot water at 40°C is added to shock the fermentation, then blackberries and fruit glucose are introduced for a second 72-hour fermentation with CO2 injection. Finally, the coffee is dried in a controlled two-phase shade dry. This is not flavored coffee — the blackberry comes from the co-fermentation process, not added after roasting.”