Kolumbia Flower Shock

Product detailed description

Why this coffee is exceptional

1) Bourbon Ají: a variety with “perfume-like” potential

Bourbon Ají is a rare, aromatically expressive Bourbon variant—typically with high sweetness and juiciness, often with a subtle spicy/herbal finish. In the right hands, it can deliver a true competition-grade experience.

2) Thermal Shock washed: control, clarity, intensity

This is not a “wild” experiment. It is a technologically precise approach to fermentation to keep the coffee intense, yet still clean and readable:

cherry selection (disinfection + flotation)

36 h oxidation

pulping

60 h anaerobic fermentation

12 h submerged fermentation using mosto (juice from previous fermentations)

finale: thermal shock—rinsing with hot water around 65–70 °C, which stops fermentation activity and “locks in” the profile

Drying takes place in controlled dehumidification dryers (max around 38 °C) to a target moisture of 10–11%, followed by storage in GrainPro.