4.2
🇨🇴Colombia
Colombia · Huila
Colombia Acevedo Huila Bourbon Ají Thermo-Shock
Jhoan Vergara
Klatch Coffee
Finca Las Flores
Bourbon Ají· Thermo-Shock
Explore the profile →Processing method
Thermo-Shock
A temperature-managed post-harvest technique used alongside an underlying fermentation and drying protocol. For Klatch Coffee's Las Flores Bourbon Ají lot, the documented sequence includes 12 hours of cherry oxidation, exposure to 50°C water before an 80-hour anaerobic fermentation, then 50 hours of controlled dehumidified drying to 10.5% moisture.
TagsThermo-Shock
What it tends to taste like
Results are lot-specific. Klatch describes this exact Bourbon Ají lot as clean and sweet, with pink rose, spearmint, white cherry, cocoa, floral and red-berry notes.
In the glossary
Browse the full Coffee 101 glossary →Coffees processed this way in our database