Shock therapy
It’s supposed to be natural, but not exactly – a combination with processing start!
Team Pegasing are coffees from the same farm, in three versions of natural processing – this one is the so-called Thermal Shock.
Whole coffee cherries are placed in grain pro bags immediately after harvest, from which the air is sucked out. These bags are then placed in full sun at a high ambient temperature – hence the term thermal shock – to start the fermentation process quickly and intensively. This sun bath is repeated twice, and the fermentation lasts for a total of 48 hours.
After two days, the coffee is taken out of the grain pro bags and spread out on African beds to dry, and then, as in the classic natural processing, the grain is pulled out of the cherries, peeled from the parchment, sorted again and prepared for shipment.
What do we gain thanks to this accelerated and fast fermentation? Very complex taste – coffee is round, velvety, and drinking it is a real pleasure!
Of the three Team Pegasing coffees, this coffee is the most tropical, the most African and the most yellow in taste. We do not urge, but we encourage you – try it, preferably in tandem with classic Natural or guilty of Carbonic Maceration!
