thermal shock typica Q-15

Highlights

“Typica grown by Edinson Argote at Quebraditas in Huila, Colombia, at around 1,700 metres and processed with a thermal shock protocol. Ripe cherries are picked and floated, then held in cherry for a 24-hour anoxic ferment in sealed barrels. The cherries are pulped and washed with water above 45°C to strip mucilage, and the reduced-mucilage parchment returns to barrels for a further 24-hour anoxic ferment. It is then inoculated with yeast for a 62-hour aerobic ferment and finished with a 5°C cold wash to halt fermentation. The result is a bright, fruit-forward cup built on violet, strawberry and peach.”