Coffee processing is no longer as simple as Washed & Natural. With experimental processes now at the forefront of farmers and baristas minds, it has never been a better time to start exploring some of these unique processing methods.
Let's take a closer look at one of the most unique coffees we have been lucky enough to roast! The ‘thermal shock’ processed Colombia from Yenni Esperanza.
Yenni Esperanza Bermudez, founding partner of Finca El Paraíso Villa Esperanza, was born in Bolívar, Cauca. She is the older sister of 4 brothers, who started a new life for themselves thanks to coffee. Finca El Paraiso Villa Esperanza was acquired in 2009 with the purpose of generating a family business, integrating new generations in to coffee farming. The farm extends over 27 Hectares in the Municipality of Tambo, Corregimiento de las Piedras, El Marquez, 28 km from the City of Popayan. In this area climatic characteristics are classified as warm and temperate, with an average temperature of 18°C.
To process this coffee, they utilise an experimental method called Thermal Shock.
As you can imagine, this experimental process creates a cup profile that has to be tasted to be believed. Super complex, with notes of candy and tropical fruit, this coffee is as unique as they come.