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2023 Stitch Coffee
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Some specials for you
Single Pack
Box (6)

Sold out

Single Pack
Box (6)

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Single Pack
Box (6)

Sold out

Small 240 ml
Large 360 ml
Black
Khaki
Pink
White

Sold out

Single Pack
Box (6)

Sold out

Single Pack
Box (6)

Sold out

Single Pack
Box (6)

Sold out

Small 240 ml
Large 360 ml
Black
Khaki
Pink
White

Sold out

Single Pack
Box (6)

Sold out

Single Pack
Box (6)

Sold out

Single Pack
Box (6)

Sold out

Small 240 ml
Large 360 ml
Black
Khaki
Pink
White

Sold out

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Colombia, Finca El Paraíso 92 (Geisha)

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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).

Region
Piendamo, Cauca
Variety
Geisha
Process
Thermo Shock
Altitude
1750 MASL
Producer
Wilton Benitez
Roast
Light
Medium
Dark
Sweetness
Low
Medium
High
Acidity
Low
Medium
High
Tasting Notes
How to brew
Espresso
Brew Ratio
1:2.8
Contact Time
28-32 seconds
Dose
22g
Extraction
62g
Temperature
95°C
Filter
Bloom
30g (40 seconds)
Brew Ratio
1:17
Dose
15g
Draw Time
2:30
Pour Time
1:30
Pours
2 (including bloom): 30g, 225g
Temperature
97-100°C
Water
255g

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