HOT ! Colombia | Thermal Shock, Blackberry | Anaerobic Caturra

Size: 200g

Flavour Notes

• Blackberry, Raspberry, Lavender

Key Highlights

• Quindío, Colombia


• 1750–2000 masl


• Caturra | Anaerobic + Thermal Shock


• Bright, soft floral, and structured


• Ideal for pour-over and modern filter brewing

Specifications / Coffee Details

• Producer: Sebastian Ramirez


• Farm: El Placer


• Origin: Quindío, Colombia


• Process: Anaerobic Fermentation + Thermal Shock


• Variety: Caturra


• Altitude: 1750–2000 masl


• Fermentation: 120 hr anaerobic (whole cherry, CO₂-controlled) + 120 hr anaerobic (depulped, blackberry pulp, thermal shock at 40 °C)


• Format: Whole Bean


• Size: 200g

Layered, aromatic, and deliberately expressive.A precise exploration of fruit and florals.

Thermal Shock Blackberry Caturra is a deeply expressive lot from El Placer, shaped through extended anaerobic fermentation and careful temperature control. Grown in Quindío’s high elevations, this coffee reflects Sebastian Ramirez’s disciplined approach to pushing intensity while preserving clarity and structure.

The process begins with 120 hours of anaerobic fermentation in whole cherry, held at a stable temperature with CO₂ control to guide microbial activity. After depulping, the coffee undergoes a second 120-hour fermentation submerged with blackberry pulp. During this stage, a controlled 40 °C thermal shock is applied, influencing the bean’s cellular structure and helping fix aromatic compounds more effectively.

In the cup, it opens with deep blackberry sweetness, rich and saturated, followed by bright raspberry acidity that adds lift and definition. As it cools, soft lavender florals begin to emerge, bringing a refined, perfumed quality to the finish.

Despite its intensity, the profile remains composed. The fruit is vivid but clean, supported by a silky body and a long, fragrant aftertaste that never feels heavy or jammy.

Why We Chose This Coffee

The first time we tasted this, it immediately stood apart not just for its intensity, but for how controlled it felt. With processes like thermal shock and extended fermentation, it’s easy for coffees to lose clarity. This didn’t.

We kept returning to the way the flavors held their shape. The blackberry was deep, but never overwhelming. The florals were present, but never perfumed to excess. It felt intentional at every stage, as if each decision in processing had a clear purpose behind it.

That’s what drew us in. Sebastian Ramirez isn’t just experimenting with technique; he’s refining it. There’s discipline in how far he allows the profile to go, and restraint in knowing when to stop.

It’s a coffee that shows how expressive a cup can be when intensity is guided, not pushed.