In the thermo-shock method of coffee processing, coffee cherries (the fruit of the coffee plant) are exposed to extreme water temperatures, causing desirable changes at a chemical level. Thermo-shock locks in vibrant flavors, while also extending shelf life and enhancing clarity.
Benefits of thermo-shocked coffee processing
By stabilizing the coffee’s structure, thermo-shock processing locks in flavors, ensuring a clean and consistent cup profile while also extending shelf life by reducing microbial activity.
How does it work?
It is believed that rapid heating and cooling opens the "pores" in the hull, allowing additional flavors to enter the coffee beans during the drying and fermentation processes.
Does this replace the need to process the coffee cherry?
No. Adding the thermo-shock step is a supplement, not a replacement, to coffee processing. Coffee will still need to be processed with one of the various methods (natural, washed, anaerobic etc.) before it can be roasted.
Who will enjoy thermo-shocked coffee?
If you're a fan of alternative processed coffees, you'll likely appreciate thermo-shocked styles. The thermo-shock technique is often combined with less common methods of processing coffee, such as anaerobic processing.
Which coffees are thermo-shocked processed?
Our Colombia Acevedo Huila Bourbon Ají is an example of a thermo-shock coffee. In this specific instance, the producer has combined anaerobic fermentation with the thermo-shock technique. This method acts as a natural pasteurization process, halting fermentation at an optimal stage to preserve flavor integrity, prevent over-fermentation, and enhance the coffee’s clarity and intensity.
