{"product_id":"colombia-sidra-thermal-shock","title":"Colombia • Sidra Thermal Shock","description":"\u003ch1\u003e\n\u003cstrong\u003eThe Coffee\u003c\/strong\u003e: \u003c\/h1\u003e\n\u003cp\u003eProducer: Yessica Para\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFarm: La MIrada\u003cimg alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eProcessing: Thermal Shock\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eVarietal: Sidra\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eTasting: Capri Sun, Blackberry, Fruit Punch\u003c\/span\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThe Importer:\u003c\/strong\u003e\u003c\/h1\u003e\n\u003ch3 data-section-id=\"117tqdt\" data-start=\"17\" data-end=\"37\"\u003eUnblended Coffee\u003c\/h3\u003e\n\u003cp data-start=\"39\" data-end=\"189\"\u003eUnblended Coffee was founded by siblings Lucas and Sofia Cuadros, who set out to rethink how Colombian coffee reaches the global specialty market.\u003c\/p\u003e\n\u003cp data-start=\"191\" data-end=\"487\"\u003eBefore entering coffee, Lucas ran a digital marketing company in the United States. While completing his MBA in 2019, he began exploring how storytelling and direct relationships could help producers gain more visibility and value for their coffees. That idea became the foundation for Unblended.\u003c\/p\u003e\n\u003cp data-start=\"489\" data-end=\"806\"\u003eLucas recognized that many Colombian producers had little connection to where their coffee ultimately ended up. Much of it moved through cooperatives and was blended into larger lots, making traceability and recognition difficult. At the same time, younger generations were increasingly leaving coffee farming behind.\u003c\/p\u003e\n\u003cp data-start=\"808\" data-end=\"1057\"\u003eTo address this, Lucas partnered with his sister Sofia, a designer who joined the company in 2021. While Lucas focuses on sourcing and producer partnerships, Sofia helps shape the visual identity and storytelling that highlight each producer’s work.\u003c\/p\u003e\n\u003cp data-start=\"1059\" data-end=\"1368\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eTogether they built Unblended around a simple idea. A producer’s name should be a brand. By working closely with young Colombian farmers experimenting with varieties and fermentation techniques, Unblended connects distinctive, traceable coffees with roasters looking for expressive and origin driven lots.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eThe Producer:\u003c\/strong\u003e\u003c\/h1\u003e\n\u003ch3 data-section-id=\"1c0443\" data-start=\"309\" data-end=\"325\"\u003eYessica Para\u003c\/h3\u003e\n\u003cp data-start=\"327\" data-end=\"501\"\u003eYessica Para is a coffee producer from the Huila region of southern Colombia, an area widely known for producing some of the country’s most expressive high elevation coffees.\u003c\/p\u003e\n\u003cp data-start=\"503\" data-end=\"910\"\u003eWorking at around 1800 meters above sea level, Yessica focuses on cultivating quality driven varieties while applying meticulous post harvest practices that highlight clarity and fruit expression in the cup. Huila’s volcanic soils, dramatic day to night temperature shifts, and high altitude growing conditions allow cherries to mature slowly, concentrating sugars and aromatic compounds before harvest.\u003c\/p\u003e\n\u003cp data-start=\"912\" data-end=\"1259\"\u003eYessica represents a growing generation of Colombian producers who are combining traditional cultivation with modern fermentation techniques. By experimenting with controlled fermentation environments and advanced processing methods, she is able to produce coffees that push well beyond conventional profiles associated with washed Colombian lots.\u003c\/p\u003e\n\u003cp data-start=\"1261\" data-end=\"1621\"\u003eHer work with\u003cstrong\u003e \u003c\/strong\u003eSidra, a variety celebrated for its aromatic complexity and vibrant acidity, reflects this commitment to quality and experimentation. Through careful cherry selection, precise fermentation control, and disciplined drying protocols, Yessica produces coffees that showcase both the distinctive character of the variety and the terroir of Huila.\u003c\/p\u003e\n\u003ch1 data-section-id=\"pyyy8j\" data-start=\"1628\" data-end=\"1642\"\u003eThe Coffee\u003c\/h1\u003e\n\u003ch3 data-section-id=\"46x0az\" data-start=\"1643\" data-end=\"1681\"\u003eYessica Para • Thermal Shock Sidra\u003c\/h3\u003e\n\u003cp data-start=\"1683\" data-end=\"2012\"\u003eThis lot features the Sidra variety, a cultivar believed to be a hybrid with Ethiopian lineage that is known for producing intensely aromatic and fruit forward coffees. Sidra has gained attention in recent years for its ability to deliver layered florality, vibrant acidity, and a silky texture when grown at high elevations.\u003c\/p\u003e\n\u003cp data-start=\"2014\" data-end=\"2151\"\u003eThe coffee is processed using a\u003cstrong\u003e \u003c\/strong\u003ethermal shock fermentation, an increasingly popular technique among experimental Colombian producers.\u003c\/p\u003e\n\u003cp data-start=\"2153\" data-end=\"2209\"\u003eThe process generally follows several controlled stages:\u003c\/p\u003e\n\u003cp data-start=\"2211\" data-end=\"2633\"\u003e• \u003cstrong data-start=\"2213\" data-end=\"2237\"\u003eSelective harvesting\u003c\/strong\u003e of fully ripe cherries to ensure uniform sugar concentration\u003cbr data-start=\"2298\" data-end=\"2301\"\u003e• \u003cstrong data-start=\"2303\" data-end=\"2327\"\u003eInitial fermentation\u003c\/strong\u003e where naturally occurring yeasts begin metabolizing sugars within the fruit\u003cbr data-start=\"2403\" data-end=\"2406\"\u003e• \u003cstrong data-start=\"2408\" data-end=\"2431\"\u003eThermal shock stage\u003c\/strong\u003e, where the coffee is exposed to a rapid shift in temperature through hot and cold water cycles\u003cbr data-start=\"2526\" data-end=\"2529\"\u003e• \u003cstrong data-start=\"2531\" data-end=\"2564\"\u003eWashing and controlled drying\u003c\/strong\u003e, stabilizing the coffee while preserving volatile aromatic compounds\u003c\/p\u003e\n\u003cp data-start=\"2635\" data-end=\"2887\"\u003eThe rapid temperature shift interrupts fermentation activity while helping lock in aromatic precursors developed during the earlier fermentation stage. When executed well, this process can enhance clarity while amplifying fruit intensity and sweetness.\u003c\/p\u003e\n\u003cp data-start=\"2889\" data-end=\"3012\"\u003eIn the cup, the result is a coffee with high fruit expression and vibrant intensity, presenting flavors reminiscent of:\u003c\/p\u003e\n\u003cul data-start=\"3014\" data-end=\"3058\"\u003e\n\u003cli data-section-id=\"16qj4ax\" data-start=\"3014\" data-end=\"3027\"\u003e\n\u003cp data-start=\"3016\" data-end=\"3027\"\u003eCapri Sun\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1qwwqb5\" data-start=\"3028\" data-end=\"3042\"\u003e\n\u003cp data-start=\"3030\" data-end=\"3042\"\u003eBlackberry\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"mg6u44\" data-start=\"3043\" data-end=\"3058\"\u003e\n\u003cp data-start=\"3045\" data-end=\"3058\"\u003eFruit Punch\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"3060\" data-end=\"3227\"\u003eThe profile is vivid and playful, driven by expressive fruit character while still maintaining the structure and clarity that high elevation Colombian coffees are known for.\u003c\/p\u003e","brand":"Makeworth Coffee","offers":[{"title":"10oz","offer_id":45535341707436,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0637\/1154\/3468\/files\/YPSidra-05.png?v=1773421663","url":"https:\/\/makeworthcoffee.com\/products\/colombia-sidra-thermal-shock","provider":"Makeworth Coffee ","version":"1.0","type":"link"}