Colombia | Thermal Shock, Blackberry | Anaerobic Caturra

About This Coffee

This coffee is from Finca El Placer in Quindío, Colombia, produced by Sebastian Ramirez at 1750-2000 meters above sea level. The Caturra variety undergoes a two-stage anaerobic fermentation process: 120 hours with whole cherries in CO₂-controlled tanks at 18°C, followed by 120 hours after depulping with blackberry pulp and a 40°C thermal shock. The coffee is dried for approximately 20 days under canopy and 5 days in a shaded parabolic dryer. Flavor notes include blackberry, raspberry, and lavender, with deep berry sweetness, bright acidity, and soft floral character.

Origin

Quindío (Colombia)

Flavor Notes

Blackberry, Raspberry, Lavender

Roast Level

—

Processing

Anaerobic Fermentation

Typology

Arabica

Caturra

Buy from Roaster

Somewhere Coffee Company

Founded in 2018 in Toronto's west end, Somewhere Coffee Company leans into the idea of coffee as an escape, a way to travel to another place without leaving your neighborhood. The roastery sources from diverse global origins including Ethiopia, Colombia, Guatemala, Kenya, Brazil, and Indonesia, and coffees are often named to evoke their country of origin, reinforcing the travel theme. Small batch roasting produces medium profiles that balance origin character with everyday drinkability. The approach is playful but the quality is serious, with a wholesale program supplying Toronto cafes and restaurants. A subscription service keeps things moving with rotating selections that take subscribers on a kind of global coffee journey from their kitchen.

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