Processing method

Thermal Shock

Thermal shock is a temperature-management technique, not a single standardized processing recipe. The Coffee Quest documents a specific El Paraíso Red Plum protocol with controlled fermentations followed by washing at 40°C and then 12°C before drying. Those temperatures and steps are an example, not rules for every lot. The producer's proposed mechanism of flavor-compound retention is not independent proof for all coffee. The label alone does not establish sterility, ingredient use, exact fermentation steps or a guaranteed flavor.

TagsThermal Shock

Illustrative flavor tendencies, not a lot-specific claim

Lot-specific. Reported floral and fruit-like notes are observations, not a guaranteed consequence of thermal shock.

In the glossary

Coffee 101: Thermal Shock →

Compare processing labels

Not necessarily. A documented Finca El Paraíso example washes coffee with warm then cold water after fermentation, while a Finca Las Flores example applies hot water before fermentation. Both are lot-specific accounts rather than universal recipes.

Compare Thermo-Shock →

What this processing label does not prove

The method name alone does not establish ingredients, fermentation time, microorganisms, drying conditions, farm identity or cup quality. Ask for a documented producer or roaster protocol before treating those details as facts.

These references support the general method description, not a particular producer’s undocumented recipe or cup score.