Thermal Shock

A protocol pioneered by Diego Bermúdez at Finca El Paraiso in Colombia: after a controlled fermentation — often anaerobic — the coffee is briefly heated in its own juices to around 40°C (roughly 104–122°F) before drying. The heat spike is intended to arrest the fermentation at a chosen point, kill off microbial activity, and set particular flavor compounds, giving the producer an unusually precise tool for steering the cup. Thermal-shock lots from El Paraiso became some of the most celebrated and most imitated coffees of the early 2020s, and competitors worldwide adopted versions of the protocol. Flavor tendencies: vivid, candy-like sweetness and bright, structured fruit.