Colombia, Finca El Paraíso 92 (Geisha)
ABOUT THERMO SHOCK
Wilton and his two brothers own and operate Granja Paraíso 92 in Piendamo, Cauca, Colombia. With a background in chemical engineering, Wilton is the brains behind the coffee processing and experimentation, and his brothers each attend to the farm and the development of bespoke machinery used in their facility.
A mixture of 95% ripe cherries and 5% semi-ripe cherries undergo a process called Thermo Shock, which develops a distinct flavour profile and aroma during fermentation.
First, Wilton ferments the cherries in anaerobic bioreactors for 52 hours, using a yeast microorganism called safAle BE-134 (commonly used in the fermentation of beer). Next, Wilton completes a hot (40 Degrees C), then cold (12 Degrees C) washed immersion of the cherries, followed by a 48 hour controlled drying.
All Stitch Coffee Cans are 100% recyclable (label inclusive).
How to brew
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