Colombia Acevedo Huila Bourbon Ají Thermo-Shock

Get ready to experience something truly extraordinary! Our Colombia Acevedo Huila Bourbon Ají Thermo-Shock is a celebration of innovation and flavor. Bursting with dazzling notes of pink rose, spearmint, and white cherry, this cup also reveals delicate hints of cocoa, floral tones, and red berries.

The magic lies in the thermo-shock process—a cutting-edge process that stabilizes the coffee’s structure, locking in its vibrant flavors for a clean, consistent, and incredibly fresh cup. By minimizing microbial activity, it also extends shelf life and enhances clarity.

Popular in experimental methods, especially with delicate varieties and anaerobic or extended fermentations, thermo-shock brings out the best in every bean. The result? A brilliantly balanced, complex, and vibrant coffee experience you won’t forget.

Coffee Review Top 50 Coffees of 2025 #41 & November 2025 - 95 Points:

Blind Assessment

Floral and spice-tinged aromatics lead into flavors of starfruit, hibiscus, panela, sweet basil and cocoa nib. The acidity is juicy and refined, the body silky and cohesive. Long, resonant finish with layered fruit and gentle spice.

Bottom Line

A precisely processed Bourbon Aji —high-toned, intricate and deeply sweet, showcasing the clarity thermal-shock fermentation can achieve.

 

Recipe:

1 to 12.5 ratio

28g coffee ground coarsely 350g water 2:15 brew time Use a more detailed brewer, such as an April Brewer or a Kalita Brewer (flat bottom brewing device)

Instructions:

• Poured into the brewer, start with a Pour of 50g of water

• Leave this to bloom for 30 seconds

• Once it hits 30 seconds, pour 150g more water to bring your total to 200g

• Leave this for about 15 seconds

• Once it hits 1:15, pour 100g more water to bring your total to 300g

• Leave this for about 30 seconds

• Once it hits 1:45, pour 50g more

The result? A balanced, complex, vibrant, unforgettable coffee.

This Colombia Huila lot showcases the distinctive Bourbon Ají varietal, a selection known for its complex aromatic profile. Processed via thermo-shock—a method designed to intensify fruit and floral characteristics—this coffee from producer Acevedo delivers an intricate blend of florals, berries, and stone fruit alongside subtle herbal and cocoa notes. Klatch Coffee roasted the lot to highlight these layered qualities, balancing brightness with deeper cocoa and panela sweetness.

The flavor spectrum here spans both delicate florals and richer spice, reflecting how thermo-shock processing can accentuate a coffee's inherent complexity. Whether you're exploring Bourbon's traditional character or discovering how processing shapes final cup expression, this profile invites close attention to the interplay between fruit, floral, and cocoa dimensions.