Experimental
Thermal shock
After fermentation the beans are washed alternately in hot and cold water so they absorb more aroma. Popular in Colombia; very aromatic.
Steps
- Anaerobic ferment
- Hot water bath
- Cold water bath
- Dry
Effect on taste
- Acidity
- +1
- Sweetness
- +2
- Body
- ±0
- Fermentation
- +2
QLC thermal shock coffees
Colombia Cauca Finca El Paraiso Anaerobic Thermal Shock Letty Yellow Geisha
RoseBergamotPeach
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Other methods
WashedNaturalHoneyPulped naturalWet-hulledKenyan double washedAnaerobicDouble anaerobicCarbonic macerationYeast inoculatedLacticKojiBarrel agedCo-fermented (infused)Swiss Water decafSugarcane (EA) decafCO₂ decaf