*Nanolot* Luis Giraldo - Thermal Shock Honey Colombia

Origin: La Luisa, Trujillo, Valle del Cauca, Colombia

Process: Thermal Shock Honey

Altitude: 1600masl

Variety: Variedad Colombia F6

Notes: Crisp and sugary sweet, this may be my favorite coffee of the year so far. Lots of vanilla and sweet cream dominate, reminds me of the perfect vanilla latte with some subtle citrus.

Another nanolot from Luis that we bought in it's entirety. This coffee went through a thermal shock process before the main honey fermentation. The thermal shock refers to the coffee cherries being picked and inoculated with coffee yeast, it is fermented at a high heat before shocked by rapidly reducing the temperature. The result is an intense and highly textured coffee with remarkable sweetness. Roasting this coffee was interesting. It behaved like an extended fermented coffee until first crack, where it then acted like a washed coffee. I developed it like a washed coffee, I wanted the brightness and body to work together in harmony and believe I did. This coffee will not be available as an espresso because of such a small quantity.