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Coffee Thermal Shock

Thermal shock in coffee is not a type of fermentation. It is an additional procedure that can be carried out at different stages of the coffee process according to a previously tested and established protocol.

In fact, some protocols include thermal shock as a process prior to pulping the cherries. Other protocols use it as a process prior to the fermentation of whole cherries or pulped beans. Others apply thermal shock during the drying process of already fermented coffee beans.

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