Thermal Shock Coffee Processing
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Time to read 2 min
Finca Las Flores, Acevedo, Huila, Colombia
"By participating in prestigious events like the Cup of Excellence, they demonstrate their commitment to excellence and quality."
Diego and Jhoan Vergara, owners of Las Flores farm, come from a family of Colombian coffee producers and have earned recognition for their exceptional coffee production. Jhoan studied at SENA, a training institute for aspiring coffee producers. His commitment to quality and innovative processing techniques, such as low-impact thermal shock, has placed Las Flores among the top farms, alongside Nestor Lasso’s El Diviso and the Gasca brothers’ Zarza. Diego plays a crucial role, working with Jhoan to manage processing, fermentation, drying, and quality control, ensuring consistent and unique flavour profiles while promoting the farm’s distinctive coffees.
Source image and information credit to Apex Coffee Imports, edited by évery
Diego Vergara, Apex Coffee Imports
Finca Las Flores
Las Flores is a 16-hectare farm in Acevedo, Pitalito, Huila. Jhoan and Diego manage the daily operations and promote the farm’s distinctive coffee varieties, focusing on their unique processing methods and flavours. Their dedication has earned the farm global recognition, demonstrating the potential of Colombian coffee. Through innovation, hard work, and a strong commitment to quality, they’ve positioned Las Flores as a prominent name in the industry.
By participating in prestigious events like the Cup of Excellence, they demonstrate their commitment to excellence and quality.
Source image and information credit to Apex Coffee Imports, edited by évery
Diego Vergara, Apex Coffee Imports
About Chiroso
Chiroso gets its name from the slang term “Chiro,” which refers to a worn-out, old t-shirt. This distinctive variety is a mutation of an Ethiopian Landrace, first discovered in the Antioquia province of Colombia (Urrao). Famous for its rarity, Chiroso is characterized by its elongated beans and outstanding sensory attributes. In many ways, Chiroso is the region’s domesticated version of the Geisha variety, offering a unique flavour profile.
Process lot info
The process begins by floating the cherries to remove any defects, followed by a wash using a 5% alcohol solution to effectively eliminate impurities. Once this step is complete, the cherries undergo a 12-hour oxidation process in open plastic bags, followed by a 48-hour submerged fermentation process.
Source image and information credit to Apex Coffee Imports, edited by évery
Finca Las Flores, Apex Coffee Imports
Thermal shock coffee processing
Quenching (Thermal Shock coffee processing)
After the final stage, a thermal shock is applied by washing the coffee in hot water at an average temperature of 50°C for 30 minutes to finish the fermentation process. This helps open the cherries’ pores, which is then followed by a thermal shock coffee processing where they are rapidly cooled. Quenching is essential in many coffee processing methods, preserving the compounds released during fermentation. The combination of hot and cold water first opens the cherries’ pores and then helps lock in the volatile compounds.
Drying
The coffee is carefully dried in a state-of-the-art, hermetically sealed stainless steel dehumidifier until it reaches a precise 11% moisture content. This process, known as Pristine Precision Drying, lasts approximately 24 hours, ensuring optimal consistency. Following this, the coffee undergoes a two-week stabilization period to further refine its quality and preserve its unique characteristics.
Information credit to Apex Coffee Imports, edited by évery
image source, évery/products/diego-vergara