Colombia Thermal Shock BlackBerry Co-Ferment

About This Coffee

This experimental coffee from Sebastián Ramírez's Finca El Placer in Quindío, Colombia features anaerobic fermentation in 200-liter containers for 120 hours at 18°C. After depulping, a thermal shock is applied with 40°C water, followed by 72 hours of anaerobic fermentation with CO2 injection and blackberries. The unique processing method combines honey processing techniques with innovative fermentation methods to create a distinctive flavor profile.

Origin

Quindío (Colombia)

Flavor Notes

Blackberry

Roast Level

—

Processing

Anaerobic Fermentation, Thermal Shock, Honey Process

Typology

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Luminous Coffee

Luminous Coffee was founded in 2020 by Mason Salisbury and Lexus Quirante in Las Vegas, Nevada, operating a distinctive pink powder coated Loring roaster in an 1,800 square foot space shared with Dark Moon Coffee. The company follows a Dropstore model, releasing small batch coffees exclusively on Fridays for 24 hour windows, with subscribers getting early access before the public. Luminous sources through direct trade relationships and donates to the Christian Urban Development Association in Arequipa, Peru, supporting education and health projects in coffee growing communities. The two person team has earned recognition from the Specialty Coffee Association's Coffee Design Awards and a Coffee Roaster of the Month designation from Commonly Coffee.

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