{"product_id":"limited-release-thermal-shock-bundle","title":"Limited Release Thermal Shock Bundle","description":"\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(170, 30, 46);\"\u003e\u003cstrong\u003eInterested in trying ALL THREE Limited Releases? Get them as a bundle and save! \u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eBundle includes an 8 oz box of \u003ca href=\"https:\/\/www.carabellocoffee.com\/products\/innovative-release-ombligon-thermal-shock-natural\"\u003eInnovative Release Ombligon Thermal Shock Natural\u003c\/a\u003e, an 8 oz box of \u003ca href=\"https:\/\/www.carabellocoffee.com\/products\/innovative-release-sidra-thermal-shock-natural\"\u003eInnovative Release Sidra Thermal Shock Natural\u003c\/a\u003e, and an 8 oz box of \u003ca href=\"https:\/\/www.carabellocoffee.com\/products\/grand-cru-release-el-diviso-thermal-shock-geisha\"\u003eGrand Cru Release El Diviso Thermal Shock Geisha\u003c\/a\u003e. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(170, 30, 46);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eRather purchase them separately? Follow the links to each individual coffee!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eQuick Facts for All 3 Coffees: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cspan\u003eCountry:\u003c\/span\u003e\u003cspan\u003e Colombia\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cspan\u003eRegion:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eNormandía Village, Pitalito, \u003c\/span\u003e\u003cspan\u003eHuila\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cspan\u003eProducers: \u003c\/span\u003e\u003cspan\u003eNéstor and Adrián Lasso\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cspan\u003eFarm\u003c\/span\u003e\u003cspan\u003e: Finca El Diviso\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cspan\u003eAltitude:\u003c\/span\u003e\u003cspan\u003e 1,850 MASL\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cspan\u003eProcess:\u003c\/span\u003e\u003cspan\u003e Thermal Shock\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(170, 30, 46);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003eProducers \u0026amp; Farm:\u003c\/strong\u003e 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. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(170, 30, 46);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(170, 30, 46);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cspan\u003e\u003cstrong\u003eThermal Shock Processing: \u003c\/strong\u003eThermal 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 eve\u003c\/span\u003e\u003cspan\u003en be uniquely tailored to a specific coffee\u003c\/span\u003e\u003cspan\u003e. While the details are all vastly different, the concept is the same: using carefully controlled fermentation stages alongside\u003c\/span\u003e\u003cspan\u003e sudden temperature changes in order to create distinctive flavors.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cspan\u003eBecause the Lasso brothers deeply care about maintaining control over the coffee’s quality, their thermal shock protocols are unique to the coffees being processed. \u003c\/span\u003e\u003cspan\u003eSome 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. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003eThe 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!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"color: rgb(170, 30, 46);\"\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"color: rgb(170, 30, 46);\"\u003e\u003cstrong\u003e\u003cem\u003eInnovative Release: Ombligon Thermal Shock Natural\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis 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. \u003c\/p\u003e\n\u003cp\u003eOmbligón 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.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIn the Cup:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eWatermelon Jolly Rancher, Cinnamon Candy, Strawberry, Mulled Wine, SweetTarts, Dry Vermouth, Amaretto, Absinthe, Creamy Body\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"color: rgb(170, 30, 46);\"\u003e\u003cstrong\u003e\u003cem\u003eInnovative Release: Sidra Thermal Shock Natural\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis 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. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIn the Cup: \u003c\/strong\u003eWatermelon, Mint, Lemon-Lime, Passionfruit, Guava, Tart Raspberry, Cranberry, Rose Petal, Gin Botanicals, Winey Finish\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"color: rgb(170, 30, 46);\"\u003e\u003cstrong\u003e\u003cem\u003eGrand Cru Release: El Diviso Thermal Shock Geisha\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis 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! \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(170, 30, 46);\"\u003e\u003cstrong\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/em\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eIn the Cup: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003ePerfumed Fruit, White Peach, Apricot, Papaya, Berries, Fruity Cereal, Limeade, Jasmine, Rose, Orange Blossom\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnsure what Grind to choose? \u003ca href=\"https:\/\/www.carabellocoffee.com\/blogs\/carabello-coffee\/lets-talk-about-grind\" title=\"Here's how to decide\" target=\"_blank\"\u003eHere's how to decide.\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"color: #b90808;\"\u003e\u003cem\u003e**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.**\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Carabello Coffee","offers":[{"title":"Three 8 oz boxes Whole Bean","offer_id":68169428566266,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true},{"title":"Three 8 oz boxes Espresso","offer_id":68169428599034,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true},{"title":"Three 8 oz boxes Aeropress","offer_id":68169428631802,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true},{"title":"Three 8 oz boxes Flat Bottom","offer_id":68169428664570,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true},{"title":"Three 8 oz boxes Cone Filter","offer_id":68169428697338,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true},{"title":"Three 8 oz boxes Chemex","offer_id":68169428730106,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true},{"title":"Three 8 oz boxes French Press","offer_id":68169428762874,"sku":null,"price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0216\/9090\/files\/8U7A9267-2.jpg?v=1794434379","url":"https:\/\/www.carabellocoffee.com\/products\/limited-release-thermal-shock-bundle","provider":"Carabello Coffee","version":"1.0","type":"link"}