I’ve been aware of the existence of the roaster for a while now, but I encountered this coffee at a local cafe, brewed in a V60. The coffee tasted like… a bag of gummy bears. Yes, really. Exactly like the bag says. It seems that Colombian farmers truly experiment with their crops. I’m astonished that they’re able to produce such lavish, extravagant-tasting coffee, without any infusion, meaning all the taste comes from within the beans themselves. ...
This one was considerably (~60%) more expensive than the predecessor, and the prominent mention of “funky” in blue on the bag does this coffee justice. It was a true fruity-floral bomb. Probably this is the key characteristic of the thermal shock processing, which so far I’ve encountered only on coffees from Colombia. Drinking this coffee felt almost like eating a bag of sweet-sour gummy bears, with an additional strong and pleasant floral scent. ...
The first coffee with thermal shock processing I’ve tried. The fruity flavor was so incredible it’s hard to believe it wasn’t infused with actual fruits. I’ve had the opportunity to try other thermal shock processed coffees since then, and must say that the fruity bomb taste is quite distinct and hard to confuse with anything else. A smaller 200g bag instead of the standard 250g seems to be the trademark of Lacava’s premium offerings. ...