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Colombia Paraiso Tabi Thermoshock

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    Paraiso Tabi Thermoshock
    • Country: Colombia
    • Area: Piendamo, Cauca
    • Altitude: Various
    • Variety:  Tabi
    • Processing: Natural, Thermo Shock
    • Producer: Wilton Benitez
    • Farm: Granja Paraiso-92
    • Mill: On site
    • Roasted for: Espresso & Filter
    Tasting Note: Blueberry, strawberry & light amaro

    Cardamon and floral aroma, blueberry upfront, raspberry and strawberry jam as it cools before going back to blueberry while cold. Light rum and amaro throughout but it‘s not boozy.

    Roast to Order:
    • Order Cut-off: Every Tuesdays 2pm
    • Roast: Every Wednesdays
    • Dispatch: day after roasting
    • Whole bean only


    Wilton Benitez is one of the foremost fermentation specialists in Colombia, his high end chemistry lab in Granja Paraiso 92 releases more and more coffees used in competitions every year.

    This coffee undergoes the Thermo Shock process which uses differing temperatures at different stages of the fermentation process to create a very unique cup profile.

    The harvest is made up of 95% ripe and 5% semi picked cherries, it is then washed with water treated with ozone gas to kill microbes on the outside of the cherries. It is then fermented in tanks at 18°C for 48 hours. The coffee is pulped and then fermented again immersed in mucilage for 48 hours at 21°C.

    Following this the seeds are washed in 40°C water (normally fermentation in water this hot would cause undesirable ferment notes but the control of the previous steps stops spoilage). It is then washed in 12°C water to stop fermentation before being dried for 34 hours in a controlled 34°C room with circulating air to stop spoilage.

    This all raises the cost of the production (and price) of this coffee however it raises the quality considerably.

    The New Paradigm

    The New Paradigm Coffee Roaster from St Peters has a strong focus in sourcing traceably, sustainably, and ethically.

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