Colombia - Anibal Diaz Thermal shock washed

For this new Gem release, we partnered with our friends from CATA Export in Colombia. When we tasted samples of this coffee, we were completely shocked, and we knew we had to bring it to you!

Aníbal Díaz Plazas has a very important role in the Los Nogales farm. He is directly responsible for the quality of the coffee and is in charge of the sensory evaluation of all the research in fermentation processes. Together with Oscar, they analyze the final result to draw conclusions that seek to improve the quality of their coffee.

The processing of this coffee starts with the picking of only the ripest coffee cherries. The cherries are then going through a thermal shock process by being immersed alternately in hot and cold water (80°C for 20 seconds then 15°C for 3 minutes°. The purpose of this process is to release glucose and pasteurize to eliminate unwanted micro-organisms.
The pulp is then removed and the sugars obtained from pressing the coffee husks are added, this will increase the complexity and sweetness of the coffee. 
A pre-ferment, similar to sourdough used in bakeries, is added to the tank to start the fermentation for around 90 hours.

The coffee is then sun-dried for a period of 15 days and then placed into barrels that were used for beer making. This will help create additional flavor nuances.

This complex process results in a coffee that is a real flavor bomb, with a lot of complexity. Its candy-like sweetness reminded us of a sour candy, this one will take you back directly to your childhood! 

To make our coffees more accessible, at Boo! we decided to only produce omni roast. That means that all of our coffees are meant to be used both as espresso or filter coffee. Follow our recipes at the bottom to get the best result with each coffee!

Country & region: Colombia, Huila
Farm: Finca Los Nogales
Producers: Aníbal Díaz Plazas
Processing: Thermal shock washed process
Varietal: Tabi
Altitude: 1870-2000m
Harvest: 2024
Sourced through: CATA export