Thermal Shock

Thermal shock washed processing begins with fermenting the cherries whole in sealed bags for 40-60 hours until the cherries' temperature reaches 35-40C. the fermented cherries are then pulped and moved to the cold room, fermented at 12-14C for 50 hours. After this second fermentation stage, the coffee is fully washed and shade-dried on a drying patio. Prepared exclusively in Finca San Isidro Copan Ruinas Copan for Dancing Jaguar Coffee