Innovative Release Sidra Thermal Shock Natural

Producers & Farm: Finca El Diviso sits in the Normandía village of Pitalito, Huila, Colombia. Brothers Néstor and Adrián Lasso took over their family’s 18 hectare farm about eight years ago—in their early twenties—and made a deliberate choice to go in a different direction than traditional Colombian coffee farming. Where their parents grew Caturra and Castillo and where washed processed coffees had been the gold standard, Néstor and Adrián dove headfirst into exotic varieties and experimental processing, turning El Diviso into one of the most talked about specialty producers in Colombia. The farm now grows an impressive range of varietals, each processed with the same obsessive attention to detail. 

Thermal Shock Processing: Thermal shock is a relatively new method of processing coffee, created within the last 10 years. The method tends to be proprietary, with the specifics varying by producer. The process can even be uniquely tailored to a specific coffee. While the details are all vastly different, the concept is the same: using carefully controlled fermentation stages alongside sudden temperature changes in order to create distinctive flavors.

Because the Lasso brothers deeply care about maintaining control over the coffee’s quality, their thermal shock protocols are unique to the coffees being processed. Some coffees receive a hot-water treatment before anaerobic fermentation, while other coffees receive the hot-water treatment at the end of fermentation. The temperatures, fermentation times, and drying methods differ significantly. 

The coffees that we sourced from the Lassos are a wonderful example of the Lasso’s penchant for exotic varieties and unique thermal shock processing methods!

Sidra Thermal Shock Natural

This sidra variety received a multi-phase process of oxidation, anaerobic resting, and submerged fermentation with recirculated leachates – before finishing with a thermal shock that locks in the fermentation. From there, the coffee was dried in a controlled drying chamber where temperatures stayed under 37°C to protect every last aromatic compound. The result is an intensely expressive flavor masterpiece. 

Quick Facts: 

• Country: Colombia
• Region: Normandía Village, Pitalito, Huila
• Producers: Néstor and Adrián Lasso
• Farm: Finca El Diviso
• Altitude: 1,850 MASL
• Process: Thermal Shock

In the Cup: Watermelon, Mint, Lemon-Lime, Passionfruit, Guava, Tart Raspberry, Cranberry, Rose Petal, Gin Botanicals, Winey Finish

Unsure what Grind to choose? Here's how to decide.

**All local pick up orders will remain available for 30 days.  After 30 days they will be donated to a local charity due to storage space.**