Thermal Shock, Colombia

Description

El Renacer (meaning “The Renaissance”) represents the culmination of Elmer Restrepo’s 40-year journey through the Colombian coffee industry. Located in the renowned micro-region of Chinchiná, Caldas, the farm sits between 1,400 and 1,800 meters. This altitude, combined with the temperate climate of the green slopes, allows the Red Bourbon cherries to ripen slowly, concentrating the sugars that define this lot’s character. 

 

The Producer’s Perspective 

Elmer Restrepo is not a typical producer; he began his career in coffee mills, mastering the nuances of drying, shelling, and selection. This technical background in the “dry side” of the industry has led him to create a project defined by precision. Today, El Renacer is recognised for its advanced fermentation protocols, earning this specific lot an SCA score of 86 points—a benchmark that places it firmly in the category of “Excellent” specialty coffee. 

 

 

The Process: Washed Thermal Shock 

What sets this coffee apart is its meticulous post-harvest treatment. To achieve its specific clarity and texture, the coffee undergoes a “Thermal Shock” process: 

–  Oxidation: 12 hours of initial oxidation

–  After pulping, the beans are immersed in 70°C water. This process helps “lock in” the aromatic precursors and prepares the beans for fermentation

–  Anaerobic Fermentation: A 72-hour submerged fermentation in the coffee’s own cherry juice (mucilage)

–  Slow Drying: The parchment is dried on African raised beds for 8 to 12 days to ensure stability and longevity

 

Flavour Profile 

This coffee can be considered a “dessert coffee”— modern, elegant, and deeply sweet. The thermal shock process results in a remarkably “gooey” and velvety texture that lingers on the palate. Thanks to its high sugar content and structural balance, this coffee is incredibly versatile. It performs beautifully as a complex, creamy espresso, but also maintains its fruit-forward clarity when brewed as a pour-over. At Vicky Coffee, this coffee is roasted for pour-over methods.