Limited Release Thermal Shock Bundle

Interested in trying ALL THREE Limited Releases? Get them as a bundle and save! Bundle includes an 8 oz box of Innovative Release Ombligon Thermal Shock Natural, an 8 oz box of Innovative Release Sidra Thermal Shock Natural, and an 8 oz box of Grand Cru Release El Diviso Thermal Shock Geisha. Rather purchase them separately? Follow the links to each individual coffee!

Quick Facts for All 3 Coffees: 

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

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!

Innovative Release: Ombligon Thermal Shock Natural

This coffee was processed over several weeks and the Lasso brothers left nothing to chance! Firstly, the coffee cherries were hand picked at peak ripeness (21-24 Brix). Afterward, they were put through a complex process that includes a 38-Hour oxidation, thermal shock, and a 38-hour anaerobic fermentation with a touch of brewer’s yeast. Finally, the coffee was taken to the drying beds. 

Ombligón is a rare varietal and a natural mutation native to Huila. Its name literally means “navel” in Spanish, a nod to the small protrusion on each cherry that makes it instantly recognizable. It is cultivated almost exclusively in the Huila region of southern Colombia.

In the Cup: Watermelon Jolly Rancher, Cinnamon Candy, Strawberry, Mulled Wine, SweetTarts, Dry Vermouth, Amaretto, Absinthe, Creamy Body

Innovative Release: 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. 

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

Grand Cru Release: El Diviso Thermal Shock Geisha

This geisha received extensive and complex processing. After an initial oxidation and submerged fermentation, the cherries are depulped and went into a 60-hour anaerobic fermentation before a thermal shock locked everything in at just the right moment. Drying happened in the same controlled stainless steel chambers used across the farm, keeping temperatures under 38°C to protect the variety's signature aromatics. This washed process allows all the unique and refined flavors of the Geisha variety to sing! 

In the Cup: Perfumed Fruit, White Peach, Apricot, Papaya, Berries, Fruity Cereal, Limeade, Jasmine, Rose, Orange Blossom

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.**