Colombia Las Flores Thermal Shock | Colombian Coffee | 6oz bag of whole bean coffee | Equator Coffees

Colombia Las Flores Thermal Shock | Colombian Coffee | tastes like guava, lavender, meringue | Equator Coffees

Colombia Las Flores Thermal Shock | Colombian Coffee | light roast single origin coffee | Equator Coffees

Colombia Las Flores Thermal Shock

We were so impressed by the last coffee from innovative producer Jhoan Vergara that we had to source just one more lot from Las Flores this year!

His experimental thermal shock method influenced the flavor development of this Pink Bourbon coffee in a truly unique way. We've been enjoying it as a V60 pour over, detecting floral and layered notes of guava and lavender.

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
Floral and layered with notes of guava, lavender and meringue.
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

Washed Anaerobic, Thermal Shock

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.

Sustainably Sourced

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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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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