Colombia, Finca El Paraíso 92 (Pink Bourbon)

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 and welding of bespoke machinery used in their facility.

The process starts by using 95% ripe cherries, and 5% semi-ripe cherries. Thermo Shock has its own distinct flavour profile and aroma that you will notice, which comes from the unique fermentation that is applied.

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 does a hot (40 degrees), then cold (12 degrees) washed immersion of the cherries, followed by a 48 hour controlled drying.

All Stitch Coffee Cans are 100% recyclable (label inclusive).