Colombia Acevedo Huila Bourbon Ají Thermo-Shock

Get ready to experience something truly extraordinary! Our Colombia Acevedo Huila Bourbon Ají Thermo-Shock is a celebration of innovation and flavor. Bursting with dazzling notes of pink rose, spearmint, and white cherry, this cup also reveals delicate hints of cocoa, floral tones, and red berries.

The magic lies in the thermo-shock process—a cutting-edge process that stabilizes the coffee’s structure, locking in its vibrant flavors for a clean, consistent, and incredibly fresh cup. By minimizing microbial activity, it also extends shelf life and enhances clarity.

Popular in experimental methods, especially with delicate varieties and anaerobic or extended fermentations, thermo-shock brings out the best in every bean. The result? A brilliantly balanced, complex, and vibrant coffee experience you won’t forget.

Coffee Review Top 50 Coffees of 2025 #41 & November 2025 - 95 Points:

Blind Assessment

Floral and spice-tinged aromatics lead into flavors of starfruit, hibiscus, panela, sweet basil and cocoa nib. The acidity is juicy and refined, the body silky and cohesive. Long, resonant finish with layered fruit and gentle spice.

Bottom Line

A precisely processed Bourbon Aji —high-toned, intricate and deeply sweet, showcasing the clarity thermal-shock fermentation can achieve.

Recipe:

1 to 12.5 ratio

28g coffee ground coarsely
350g water
2:15 brew time
Use a more detailed brewer, such as an April Brewer or a Kalita Brewer (flat bottom brewing device)

1. Poured into the brewer, start with a Pour of 50g of water
   
2. Leave this to bloom for 30 seconds
   
3. Once it hits 30 seconds, pour 150g more water to bring your total to 200g
   
4. Leave this for about 15 seconds
   
5. Once it hits 1:15, pour 100g more water to bring your total to 300g
   
6. Leave this for about 30 seconds
7. Once it hits 1:45, pour 50g more

Finca Las Flores started as a dream in 1990 when Edilberto Vergara and Nubia Ayure planted their first coffee trees. With just 2 hectares dedicated to coffee, they worked hard to build a future for their family.
By 1998, the farm was fully planted, and their five children—Xiomara, Leonardo, Carlos, Jhoan, and Diego—grew up immersed in the rhythms of coffee farming. In 2006, Nubia’s passion and dedication led her to the Cup of Excellence, where she placed 16th—an achievement that encouraged the family to dive deeper into specialty coffee.

As the years went by, Jhoan’s curiosity about coffee only grew. Wanting to understand every step of the journey from seed to cup, he studied at Sena, learning advanced agricultural practices and exploring the science behind coffee processing. This knowledge inspired him to renew the farm’s crops and introduce new varieties like Java, Pink Bourbon, Maracaturra, Castillo, Tabi, and Bourbon Sidra, each one offering unique flavors and adapting to the farm’s high-altitude environment.

Alongside his brothers, Jhoan took on a bigger role in refining the farm’s processes. Carlos and Diego focused on fermentation and drying techniques, ensuring consistency and quality, while Jhoan led experimentation and commercial outreach, helping their coffee reach new markets.

In 2019, Jhoan won first place in the Master of Coffee competition with his Pink Bourbon, competing against 162 participants. This victory gave him the chance to represent the farm in South Korea, where he won an
international auction and introduced Finca Las Flores to the global specialty coffee scene

2019 - Master of Coffee
Jhoan won first place in the competition with his Pink Bourbon.

2006 - Colombia Cup of Excellence
Nubia’s (Nubia Ayure - Jhoan's mother) passion and dedication led helped her achieve 16th place —an achievement that encouraged the family to dive deeper into specialty coffee.

Thermo-Shock Process begins with washed cherries.

Moisture level: 10.5%

1. What is Thermo Shock?
• Cherry Oxidation
• Freshly harvested cherries undergo a 12-hour oxidation period, balancing acidity and concentrating sugars for a
more rounded sweetness.

2. Thermal Shock in Cherry
• Before fermentation, cherries are exposed to 50°C hot water, causing microfractures in the skin.
• These microfractures allow deeper flavor penetration during the fermentation process.

3. Extended Anaerobic Fermentation
• The cherries are then placed in an oxygen-free environment for 80 hours.
• This step promotes the formation of organic acids, adding complexity and body to the cup.

4. Controlled Drying
• After fermentation, the coffee is dried for 50 hours using dehumidifiers.
• This gradual drying stabilizes flavors and preserves the aromatic compounds, ensuring consistency in the final cup

Thermal shock is a post-fermentation technique used in coffee processing where beans, typically still in parchment, are rapidly exposed to temperature changes by being submerged first in hot water (50°C - 60°C for about 20 minutes) and then quickly cooled in cold water. 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.

By stabilizing the coffee’s structure, it locks in flavors, ensuring a clean and consistent cup profile while also extending shelf life by reducing microbial activity. Commonly used in experimental processes with delicate varieties, as well as in anaerobic and extended fermentations, thermal shock helps refine the balance between complexity and cleanliness, resulting in a more controlled and vibrant coffee experience.