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Freeze-dried strawberry, cotton candy, violet
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Caucas |
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1,870m. |
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Castle |
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Double anaerobic fermentation, heat shock, washing |
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Yenny Esperanza |
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2022 Harvest |
Thermal Shock Coffee Yenny Esperanza Bermudez
Yenny Esperanza Bermudez is the person behind this innovative coffee. Yenny is a Colombian lawyer who, along with her four siblings, decided to change their lifestyle and start a family coffee business.
In 2009, they purchased Finca El Paraíso Villa Esperanza, a 27-hectare estate located in the Colombian municipality of El Tambo , in the department of El Cauco, Colombia. It is located southwest of the country's capital and approximately 28 kilometers from Popayan, the regional capital.
This mountainous municipality is rich in natural resources, and its hills provide the water that supplies thousands of people. The estate lies at an altitude of 1,700 meters above sea level and enjoys a temperate climate year-round, with an average temperature of 18 degrees.
The geological characteristics of this region are very conducive to the cultivation of various crops such as cassava, plantain, sugarcane, and fique. This, combined with the farm's altitude and temperate climate, makes it an ideal location for growing specialty coffee.
El Paraíso Estate Villa Esperanza
The El Paraíso Villa Esperanza farm is the fulfillment of one dream and the continuation of another. More than ten years ago, Yenny Bermudez decided to leave her legal profession and join her siblings in creating a family coffee business.
They looked for a property near the El Paraíso farm, owned by family members who they trust to process the coffee they harvest.
Their intention was to start a business that would give them a chance at a decent living and offer opportunities to the next generation. They combined their love of coffee with this, and the results speak for themselves.
They focus primarily on growing coffee, but coffee trees grow and cherries ripen in the shade of fruit and citrus trees.
Yenny Esperanza Thermal Shock Coffee Process
This coffee has undergone a very innovative and special process. The coffee processing is carried out by Diego Samuel Bermudez, from the neighboring El Paraíso farm and a relative of Yenny's.
Yenny and her siblings fully trust Diego and his team's abilities to bring out the best in the coffees they harvest.
Diego Samuel Bermúdez's scientific approach has led him to experiment with different processes. This, combined with his extensive knowledge, has allowed him to develop distinct and specific processing profiles for each coffee.
In this case, the process for this batch has been called Thermal Shock, since the coffee cherries undergo a thermal shock with hot and cold water after a double fermentation. This thermal shock accentuates sweet and fruity flavors. But the process is more complex and worth understanding.
First, only cherries at their peak ripeness are picked, and these make up at least 95% of the total. Once picked, the cherries are washed with ozonated water and ultraviolet light.
Once the cherries are clean and those that aren't ripe enough have been discarded, the first anaerobic fermentation takes place. To do this, the cherries are left to rest for 48 hours in stainless steel tanks at a temperature of 18 degrees.
The third step is to depulp the cherries, wash the beans, and let them ferment for another 48 hours, this time at a slightly higher temperature of 21 degrees.
The fourth step is truly innovative and involves subjecting the cherries to thermal shock. First with water at 40 degrees Celsius, which eliminates any microorganisms present, and then with cold water at 12 degrees Celsius, which stops fermentation. This thermal shock accentuates the fruity and sweet flavors achieved by fermentation.
Finally—Diego Bermudez leaves nothing to chance—the coffee beans are machine-dried by circulating hot air at 34 degrees. This process takes between 24 and 28 hours.
