Decaf Colomba Las Flores Thermal Shock | Decaf Coffee | Colombia Coffee | 6oz bag of whole bean decaf coffee | Equator coffees

Decaf Colombia Las Flores Thermal Shock | Tastes like strawberry, whipped cream, guava | Equator Coffees

Decaf Colomba Las Flores Thermal Shock | Light Roast Decaf Single Origin Coffee | Equator coffees

Decaf Colomba Las Flores Thermal Shock | Decaf Coffee | Colombia Coffee | 12oz bag of whole bean decaf coffee | Equator coffees

Decaf Colomba Las Flores Thermal Shock | Decaf Coffee | Colombia Coffee | 2lb bag of whole bean decaf coffee | Equator coffees

Decaf Colombia Las Flores Thermal Shock

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We’re very excited to share what is easily one of the most dazzling and vibrant decaf coffees that we’ve had the privilege of roasting here at Equator, decaffeinated using the chemical-free Swiss Water Process.

The thermal shock method used by producer Jhoan Vergara refers to the practice of coffee being rapidly cooled after natural heating from fermentation: just one phase within a broader and carefully controlled fermentation process at the the Beneficio Peñas Blancas mill.

Roasted fresh & shipped from the Equator Coffees roastery every Wednesday

Size

cecom-special

6oz

save 10% per oz

12oz

Flavor Profile

Origin
Huila, Colombia
Tasting Notes
Vibrant and creamy with notes of strawberry, whipped cream, and guava.
Roast Level

Light Med Lt Med Med Dark Dark

Origin Story

Jhoan Vergara

Jhoan Vergara comes from a long line of coffee producers and inherited Finca Las Flores from his parents. After attending coffee courses at SENA—a public institution offering free vocational and technical training for the Colombian workforce—he quickly earned a reputation, both in Colombia and internationally, for his dedication to quality and experimentation. This coffee was processed at the Beneficio Peñas Blancas mill, a venture operated by Las Flores and run by Jhoan Vergara and Nestor Lasso. At this central mill, farmers bring their coffees to be processed using Peñas Blancas’ innovative methods, including techniques like thermal shock to halt fermentation.

Altitude

5,700 feet

Variety

Pink Bourbon

Processing

Thermal Shock/Washed Anaerobic

Why We Love This Coffee

The term thermal shock in coffee processing refers to the practice of heating and then rapidly cooling coffee during fermentation. While it’s tempting to think of thermal shock as a single, isolated step, it’s just one phase within a broader and carefully controlled fermentation process.

Thermal shock typically occurs at the end of fermentation, during a stage when the coffee is heated in its own juices to temperatures between 104°F and 122°F. This heat causes the coffee’s pores to expand, allowing the seeds to absorb more of the juice’s aromatic esters. The coffee is then rinsed with cold water—around 50°F—which causes the pores to contract and “lock in” those absorbed compounds.

It’s also possible that this rapid temperature shift halts enzymatic activity, similar to the blanching process used in cooking vegetables. However, more research is needed to fully understand thermal shock’s impact on flavor development.

The decaffeination process used here is the Swiss Water Method, which removes caffeine without the use of chemical solvents. The beans are soaked in a water-saturated green coffee extract that contains soluble coffee components just below equilibrium with the beans. This allows caffeine—and some other soluble compounds—to naturally diffuse from the beans into the extract. The caffeine-laden solution is then passed through activated carbon filters, which selectively capture caffeine molecules. This process is repeated until the beans are 99.9% caffeine-free.

To preserve the unique vibrancy of flavor in this decaffeinated coffee, the Equator roasting team used a short total roast duration. They applied a higher burner setting at the beginning of the roast to maintain brightness and aromatic complexity.

Sustainably Sourced
Swiss Water® Decaf

Good Coffee, Better Planet

We treasure our relationships in the global coffee community and invest in projects at origin to support our partners in their commitment to environmental sustainability and social welfare. We also invest in reducing our day-to-day impact, through initiatives like energy-efficient Loring Smart Roasters to reduce carbon emissions per batch by 80%.

As a certified B Corporation, we are a leader in sustainable practices that impact people and the planet. This third-party certification requires us to demonstrate transparency and accountability throughout our supply chain and quantify the impact our business creates for our employees, the community, and the environment. We are proud to be part of this community working together toward one unifying goal: using business as a force for good.

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Decaf Colombia Las Flores Thermal Shock

Flavor Profile

Origin

Tasting Notes

Roast Level

Origin Story

Why We Love This Coffee

Good Coffee, Better Planet

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How to Brew

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