Decaf Yenny Esperanza – Colombia – Decaf Thermal Shock

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for order above 40€ for Spain (mainland), Mallorca & Portugal
• For orders below 40€, shipping cost is 4€.
• Shipping of coffee to the Canary Islands, Ibiza, Menorca y Formentera is 10€. For all other products shipping will be automatically calculated in checkout.
• We will not ship at all to Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.

• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/7 days, M-F.
• Delivery to Portugal in 3/7 days, M-F.
• Delivery to the Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.

Europe

• Free shipping for orders over 99€ including coffee and some accessories.
• Free shipping for orders over 99€ including coffee and some accessories.

• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.

• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.

A decaf filter Thermal Shock process by Yenny Esperanza Bermudez

Yenny Esperanza Bermudez is the person behind this innovative coffee. Yenny is a Colombian lawyer who, along with her four brothers, changed her lifestyle and started a family coffee business. In 2009 they bought Finca El Paraíso Villa Esperanza, a 27-hectare farm located in the Colombian municipality of El Tambo, in the department of El Cauco, in Colombia. It is located southwest of the country’s capital and about 28 kilometers from Popayán, the region’s capital. This mountainous municipality is rich in natural resources and from its hill springs the water supply for thousands of people. The farm is at an altitude of 1700 meters above sea level and has a mild climate all year round, with an average of 18 degrees. The geological characteristics of this region are very good for the cultivation of different foods such as cassava, plantain, brown sugar cane and fique. If we add to this the altitude at which the farm is located and the mild climate it makes it an ideal location for growing specialty coffee.

El Paraíso Villa Esperanza farm is the culmination of a dream and the continuity of another. Yenny Bermudez decided, more than ten years ago, to leave her law practice and join her brothers to create a family coffee business. They looked for a property near El Paraíso farm, to whom owners they are related and who they trust to process the coffees they grow. Their intention was to start a business that would give them a chance to live with dignity and offer opportunities to the new generations. Marry this with their love for coffee and the results speak for themselves. They focus mainly on planting and growing coffee, but coffee trees grow and cherries ripen in the shade of citrus and fruit trees.

This coffee has gone through a very innovative and special process. The coffee process is carried out by Diego Bermudez, from the neighboring farm El Paraíso and Yenny’s family member. Yenny and her brothers fully trust Diego and his team’s abilities to get the best out of the coffees they harvest. Diego Bermúdez’s scientific approach has led him to experiment with different processes. This, together with extensive knowledge, has allowed him to develop different and specific process profiles for each coffee. This lot’s process has been called Thermal Shock since the coffee cherries undergo a thermal shock with hot water and cold water after a double fermentation. This thermal shock accentuates sweet and fruity flavors. But the process is more complex and it is worth learning about it.

First of all, only cherries at their optimal point of ripeness are harvested and these make up at least 95% of the total. Once the cherries are collected, they are washed with ozonated water and ultraviolet light. When the cherries are clean and the ones not ripe enough have been discarded, the first anaerobic fermentation takes place. To do this, the cherries are left for 48 hours in stainless steel tanks at 18 degrees. The third step is to pulp the cherries, wash the beans and leave them to ferment for another 48 hours, although this time at a slightly higher temperature, 21 degrees.

The fourth step is truly innovative because it puts the cherries through a thermal shock. First with water at 40 degrees, which eliminates the microorganisms present, and then with cold water at 12 degrees, which stops fermentation. This thermal shock accentuates the fruity and sweet flavors that are achieved by fermentation. Finally, it undergoes the sugarcane decaffeination process and is dried by machine with hot air circulation at 34 degrees. This process lasts between 24 and 28 hours.

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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2
• Weight: 18gr
• Yield: 36gr
• Time: 26-31s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)