What is thermal shock processing?
Thermal shock is an advanced processing method that uses rapid temperature changes to enhance a coffee’s flavour and complexity. Developed by Alex Bermudez at Finca El Paraíso in Colombia, it combines low-oxygen fermentation with carefully controlled hot and cold washes.
The process typically begins with a hot wash, which opens the pores of the parchment and silverskin, allowing flavour compounds to move more deeply into the bean. This is followed by a cold wash, which helps clean the parchment and rapidly cool the coffee, locking in those compounds. After washing, the beans are dried using a specialised system—often involving dehydrators and low-temperature gases like carbon dioxide or nitrogen. This limits oxygen exposure and protects delicate aromatics during drying.
By altering the cell structure of the beans, thermal shock can boost sweetness, improve mouthfeel, and highlight distinct flavour notes. It’s a cutting-edge technique used by producers exploring new ways to shape the sensory profile of their coffee.