Jhonatan Gasca Thermal Shock Pacamara

"Jhonatan Gasca, a former aspiring soccer player, returned to his father's coffee farm and experimented with fermentation methods. After initial setbacks, he found success in 2018 with his unique thermal shock processing method. This process involves a series of steps, including oxidation, anaerobic fermentation, and a rapid cooling technique using hot and cold water. The result is a coffee with intense fruit flavors, sweetness, and vibrant acidity. This coffee has been praised for its unique flavor profile, blending elements of both naturally processed and washed coffees."