Many specialty coffee fanatics will be thrilled to learn of Cedar’s latest Colombian release. Not only is it a new crop of one of last year's most memorable coffees, but it was sourced from an up-and-coming new producer and has undergone a truly innovative and exciting method of processing: thermal shock. In short, thermal shock processing involves subjecting coffee (typically premium-quality coffee with high flavour potential) to intense temperature fluctuation during processing. Using a variety of tools and techniques, like liquid nitrogen and hot/cold-washing, this coffee is “shocked” with temperatures from -80°C all the way up to 60­°, over the course of a relatively rapid but carefully controlled procedure. This can dramatically affect the eventual profile of a coffee, enhancing body, flavour and aroma in unique and complex ways.

In recent years, advanced processing methods have become quite popular in the Colombian coffee industry, and Colombian coffee producers have gained notoriety for successfully leveraging experimental new techniques to produce some incredibly unique coffees. That said, coffees like this one still don’t come around too often in South Africa, so we encourage you to grab some while you can if you want to experience the complex and unique flavours brought out by thermal shock processing.

Phaedon’s tasting notes

I have fond memories of tasting last year's Zarza Thermal Shock release. It was at one of Cedar's pop-up events and I tasted it blind and failed miserably at guessing its provenance, but I loved it. Re-reading my notes on that lot, there is definitely some overlap in the flavour profile with this new release, including the sheer deliciousness.

I think what stands out most for me is the intensity of the fruit flavours without the typical accompanying sharp acidity. I would even call the acidity quite muted. It reminds me of a berry medley, but of the dark-coloured variety, blueberries and blackcurrants particularly. I also picked up some dried stone fruit notes in some cups. There is also a pronounced candied quality; it's incredibly sweet in the cup. This coffee will no doubt fair well in any brew method, but I enjoyed it most in pour-overs, my siphon, and my French press.

Cedar’s notes

"What we picked up on the end cup is a burst of berry flavours and sweet treats. On filter we picked up notes of ripe raspberry and this transcends to our espresso adding a layer of Cherry Fizz Pop with that effervescent acidity. On Milk you get this sweet white chocolate and pink lamington. Whichever way you decide to brew this coffee it will leave you with a memorable experience."

• Cup profile: Raspberry, cherry fizz pop, pink lamington, white chocolate 

Coffee details from Cedar

"Our second release from this amazing farm. We first stumbled upon Jhonathan Gasca in 2024 with an amazing Pacamara Anaerobic Thermal shock washed, this was received with such applause. This time we went a step further showcasing this Pacamara as an Anaerobic Thermal Shock Natural.

"Zarza Coffee is associated with the family name "Gasca" and relates to the Zarza, a Zarzamora bush that interweaves strength and family unity. The journey for Jhonathan was challenging and early attempts at experimenting with fermentation processes failed which resulted in being turned away by many coffee buyers. In 2018 he was encouraged by friends from El Divisio and Las Flores to give it another shot, and has quickly become a leader in processing innovation in his home country. 

"This was our competition lot for this years National Barista Competition and our next special release. The process of this coffee is meticulous and goes through quite a few stages so let's jump right in.

"This coffee starts with floating and selection of ripe cherries. The cherries then undergo a 48-hour oxidation stage, followed by anaerobic fermentation in bags or containers for 150 hours at a temperature range of 16-18°C. After pulping, the coffee is subjected to a thermal shock treatment, where hot water at 60°C is added, followed by cold water at 12°C. The coffee is then washed while still retaining some mucilage on the beans. Finally, the coffee is dried in canopies or machines at a maximum temperature of 30-36°C for 8-12 days, until it reaches a humidity level of 11%."

• Farm/Producer: Jonathan Gasca at Finca Zarza
• Region: Bruselas, Huila
• Country: Colombia
• Process: Thermal shock natural
• Altitude: 1400 masl
• Variety: Pacamara