Colombia Thermal Shock BlackBerry Co-Ferment Experience:JUST A BAG and a deep respect for

and a deep respect for the land into every sip

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Crafted by Elkin Guzman

More than just a coffee

Eighty liters of this culture are fed with sugar

Colombia Thermal Shock BlackBerry Co-Ferment Experience:JUST A BAG and a deep respect forSebastin Ramrezs Thermal Shock Blackberry Co Ferment from Finca El Placer in Quindo, Colombia is a standout example of experimental processing done right. This innovative honey processed coffee begins with ripe cherries then Anaerobic fermentation in 200 liter containers for 120 hours at a constant temperature of 18C. After depulping, a thermal shock is applied with water at 40C, followed by 72 hours of anaerobic fermentation with CO2 injection and