Thermal Shock Green Coffee Beans

Thermal Shock Green Coffee Beans

Unroasted thermal shock green coffee for roasters. After fermentation, the coffee goes into a hot water bath and then a cold one before drying – a technique developed in Colombia to lock in fermentation aromatics and boost clarity and sweetness. Our lots come from Colombian producers who've built their processing around it, including two thermal shock decafs. Buy from 0.5kg with samples on most lots – and for the wider family of controlled fermentations behind them, see our fermented green coffee beans. Looking for roasted coffee? These are raw beans you roast yourself – here's how to start.

  • Decaf

    Las Flores Pink Bourbon Decaf
    Colombia Colombia

    Las Flores Pink Bourbon Decaf

    Las Flores Pink Bourbon Decaf

    Cupping Score
    87.0
    Processing Method
    Thermal Shock
    Varietal
    Pink Bourbon
    Main Flavour Notes
    Clove | Pink Pepper | Ginger | Roses
    Out of stock

  • Seasonal

    El Jaragual Castillo Thermal Shock
    Colombia Colombia

    El Jaragual Castillo Thermal Shock

    El Jaragual Castillo Thermal Shock

    Cupping Score
    87.75
    Processing Method
    Washed + Thermal Shock
    Varietal
    Castillo
    Main Flavour Notes
    Strawberry Mousse | Floral | Melon | Vanilla
    Out of stock

  • Decaf

    Rare

    Zarza Pacamara Natural + Thermal Shock Decaf
    Colombia Colombia

    Zarza Pacamara Natural + Thermal Shock Decaf

    Zarza Pacamara Natural + Thermal Shock Decaf

    Cupping Score
    85.0
    Processing Method
    Decaf (Natural + Thermal Shock )
    Varietal
    Pacamara
    Main Flavour Notes
    70% Cacao | Black Tea | Winey
    In stock
    - 5
    €18,95 €37,90/kg

  • Rare

    Edinson Argote Pink Bourbon Thermal Shock
    Colombia Colombia

    Edinson Argote Pink Bourbon Thermal Shock

    Edinson Argote Pink Bourbon Thermal Shock

    Cupping Score
    88.0
    Processing Method
    Washed + Thermal Shock
    Varietal
    Pink Bourbon
    Main Flavour Notes
    Grapefruit | Orange | Tropical Fruit
    Out of stock

  • Rare

    J-07 El Jaragual Rosado
    Colombia Colombia

    J-07 El Jaragual Rosado

    J-07 El Jaragual Rosado

    Cupping Score
    88.0
    Processing Method
    Washed + Thermal Shock
    Varietal
    Rosado
    Main Flavour Notes
    Mango | Passion Fruit | Papaya | Strawberry | Tropical Fruit
    Out of stock

  • Low Caf

    Rare

    Seasonal

    Edinson Argote Laurina
    Colombia Colombia

    Edinson Argote Laurina

    Edinson Argote Laurina

    Cupping Score
    85.0
    Processing Method
    Washed + Thermal Shock
    Varietal
    Laurina
    Main Flavour Notes
    Citrus | Mandarin | Berries
    Out of stock

Your guide to Thermal Shock Green Coffee Beans

  • How thermal shock processing works

    Thermal shock is a step rather than a complete process. It usually follows a controlled fermentation – often anaerobic or yeast-inoculated. The coffee is submerged in hot water, then moved quickly into cold water, and then dried slowly under controlled, low-temperature conditions. The aim is to help fermentation-derived compounds into the bean and then halt activity abruptly. It's closely associated with Colombian producer Diego Bermúdez and the farms that followed his lead. See thermal shock in our glossary.

  • What thermal shock does to flavour

    Expect very aromatic, clean cups with pronounced sweetness: tropical fruit, florals, candied citrus, often with a syrupy body. Compared with a straight anaerobic lot, thermal shock coffees are usually cleaner and more defined, with less of the heavy, boozy ferment.

  • Roasting thermal shock coffee

    Most of these lots start from a washed base and are dense, so they take energy well early on. Keep roasts light to medium-light and development controlled to protect the aromatics – dark roasts flatten exactly what makes them special. The two decafs roast like other decafs: faster, with a quieter first crack. See our decaf range.

Your questions, answered

What is thermal shock coffee?

Coffee that's been put through a hot-then-cold water bath after fermentation, before drying. The technique aims to increase aromatics, sweetness and clarity, and it's most common in Colombia.

Is thermal shock coffee flavoured or infused?

No. Thermal shock uses water temperature only – nothing is added to the coffee. Its fruit notes come from the coffee and its fermentation. Infused coffees are a different category – see our infused range.

Who invented thermal shock processing?

It's widely credited to Colombian producer Diego Bermúdez of Finca El Paraíso in Cauca, and has since been adopted by other Colombian producers.

Can thermal shock coffee be decaf?

Yes. The thermal shock happens during processing and the coffee can be decaffeinated afterwards. Our Las Flores Pink Bourbon and Zarza Pacamara decafs are examples.

Do you offer samples or trial batches before committing to larger orders?

Yes, we offer samples for most of our coffees. If you need a larger sample than what’s typically available, we recommend trying one of the smaller quantity options listed on our site. That way, you can test the coffee before committing to a larger order.

What sizes or quantities can I order?

We offer coffee starting from as little as 0.5kg (1 lb) all the way up to full sacks. If you’re looking for larger quantities than what’s listed on our site, just get in touch! We’d be happy to help you organise and place a custom order. We're here to make sure you get exactly what you need.