Yenni Esperanza, Colombia, Thermal Shock New Arrivals!, Filter Recommendations, 1kg Bags
|Types||Wholebean, Special AF Glass Jar|
You asked, we listened! Please welcome to the wholesale platform, the one and only Yenni Esperanza- now available in 1kg bags exclusively for you lovely lot!
We always knew that Yenni would be back with us as soon as we could get our hands on her electrifying experimental coffees, but what we didn’t anticipate was not being able to pick just one option! We were so excited by what we tasted when cupping, that we opted to buy two thermal shock processed coffees- one of which uses a profile exclusively created for the wonderful Cata Export- and both of which will leave you loving life and savouring every last sip.
In addition to owning and running the famed Finca El Paraiso with her brother, Diego Samuel, Yenni also manages the entire production within her all-female team and works with neighbouring female producers.
Finca El Paraiso has garnered such a strong reputation in the specialty scene thanks to the extraordinary coffees and experimental fermentation techniques produced there, and both the coffees we’ve sourced from Yenni this year are the absolute embodiment of this well-justified reputation.
It is clear that a huge contributor to Finca Paraiso’s great success is Yenni’s research, interest and dedication to experimental process, and we are so excited to once again share with you all the literal fruits of her labour.
You might find yourself getting nostalgic for last year’s Yenni, but don’t be fooled into thinking these are one and the same- this year’s choice has that same intoxicating feel but brings big chewy dried mango vibes and that lavender lift you’ll just love!
The Thermal Shock Process
The Thermal Shock process is an unusual and complex, post-harvest process method that involves using water at specific temperatures throughout various stages. This creates an incredibly unique cup profile that we’re sure is going to blow your mind!
Harvesting 95% ripe cherries, 5% red cherries (semi ripe).
Wash the cherry with ozonated water to remove microbes.
1st phase of anaerobic cherry fermentation for 48 hours in tanks with pressure relief valve at a temperature of 18°C
Fermentation 2nd phase: Anaerobic mucilage for 48 hours at 21°C.
Things get thermal to transfer and fix those big aromas- firstly, washed in water at 40°C and then in water at 12°C
Controlled drying for 34 hours, with air recirculation at one temperature of 35°C and relative humidity of 25% until a moisture content between 10% and 11% is achieved.
PRODUCER / YENNI ESPERANZA
REGION / COLOMBIA, CAUCA
PROCESS/ WASHED/THERMAL SHOCK/CATA’S PROFILE
ROAST PROFILE / ESPRESSO + FILTER
TASTES LIKE / INTOXICATING / DRIED MANGO / LAVENDER / JASMINE / HEAVEN, IS THAT YOU?