200 Grams
Thermal Shock + Blackberry Caturra
Variety: Caturra
Altitude: 1750–2000 masl
Region: Quindío, Colombia
Producer: Sebastian Ramirez
Farm: El Placer
Process: Anaerobic Fermentation + Thermal Shock
Fermentation: 120 hr anaerobic (whole cherry, 18 °C, CO₂-controlled) + 120 hr secondary anaerobic (depulped, blackberry pulp) with 40 °C thermal shock
Notes: Blackberry, Raspberry, Lavender
About This Coffee
Thermal Shock Blackberry Caturra is an intensely aromatic expression of fruit and florals, shaped by extended anaerobic fermentation and precise temperature control. The cup opens with deep blackberry sweetness, layered with bright raspberry acidity that adds lift and structure. As it cools, soft lavender florals emerge, bringing elegance and a perfumed finish.
Despite its bold fruit character, the profile remains refined rather than heavy. The berry-driven sweetness is saturated yet clean, with a silky body and a long, fragrant aftertaste. The floral component adds dimension and clarity, preventing the fruit from becoming jammy or overpowering.
This is a coffee built around intensity with balance, expressive, structured, and deliberately crafted.
Processing & Fermentation
This lot undergoes a carefully controlled two-stage anaerobic fermentation.
First, whole cherries ferment for 120 hours in sealed 200-liter tanks at a constant 18 °C. CO₂ is injected to maintain a fully oxygen-free environment, promoting controlled microbial activity and the development of complex ester compounds responsible for vivid fruit aromatics.
After depulping, the coffee enters a second 120-hour fermentation submerged in water with blackberry pulp. During this stage, the beans experience a 40 °C thermal shock. The temperature shift influences the bean’s cellular structure, enhancing aromatic fixation and amplifying berry characteristics.
Drying takes place in two phases:
• Approximately 20 days under canopy at a maximum of 40 °C and 25% humidity
• A final 5 days in a shaded parabolic dryer to ensure even moisture stabilization and long-term cup clarity
About Finca El Placer
Located in Quindío, Colombia, at elevations between 1750 and 2000 meters above sea level, El Placer benefits from volcanic soils and a consistent mountain climate ideal for high-precision processing.
Sebastian Ramirez is recognized for his disciplined approach to experimental fermentation. Rather than pursuing intensity alone, his work focuses on control using anaerobic systems, CO₂ management, and thermal techniques to build expressive yet structured profiles.
Coffees from El Placer are known for their clarity, aromatic lift, and layered fruit character, a reflection of both innovative processing and careful execution.
