Thermal Shock

What is Thermal Shock Processing?

Thermal shock is an innovative method developed in recent years in Colombia and other producing countries. The core principle uses rapid temperature changes — soaking cherries in hot water followed by immediate cooling in ice water — to rupture cherry cell walls through thermal expansion and contraction, accelerating the infusion of fruit sugars and flavor compounds into the bean.

Processing Steps

• Harvest: select exceptionally ripe coffee cherries
• Hot water bath: submerge cherries in 40–50°C water for several hours
• Ice water cooling: quickly transfer to near-freezing ice water
• Repeat cycles: some farms repeat the hot-cold cycle 2–3 times
• Fermentation: enter anaerobic or aerobic fermentation after the temperature shock
• Drying: sun drying or mechanical drying

Flavor Profile

• Explosive sweetness: extremely concentrated caramel and honey-like sweetness
• Tropical fruit: intense mango, pineapple, and passion fruit
• Winey notes: noticeable fermented alcohol character
• Syrupy texture: richly viscous mouthfeel
• Distinctive fermented spice: cinnamon, clove, and warm spice tones

Representative Origins

• Colombia (the primary developer of thermal shock)
• Ecuador
• Costa Rica