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2023 Stitch Coffee
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Some specials for you

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200g
1kg

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Single Pack
Box (6)

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Single Pack
Box (6)

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Single Pack
Box (6)

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Small 240 ml
Large 360 ml
Black
Khaki
Pink
White

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250g
1kg

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200g
1kg

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Single Pack
Box (6)

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Single Pack
Box (6)

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Single Pack
Box (6)

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Small 240 ml
Large 360 ml
Black
Khaki
Pink
White

Sold out

250g
1kg

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Sold out

200g
1kg

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Single Pack
Box (6)

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Single Pack
Box (6)

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Single Pack
Box (6)

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Small 240 ml
Large 360 ml
Black
Khaki
Pink
White

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250g
1kg

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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
Extraction
62g
Contact Time
28-32 seconds
Dose
22g
Brew Ratio
1:2.8
Temperature
95°C
Filter
Temperature
97-100°C
Pours
2 (including bloom): 30g, 225g
Water
255g
Dose
15g
Bloom
30g (40 seconds)
Pour Time
1:30
Brew Ratio
1:17
Draw Time
2:30

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