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
