This coffee stands out as one of the most unique in Yessica and Diego’s portfolio. It goes through an innovative thermal shock fermentation process, a technique that alternates hot and cold water during fermentation to stress the beans in a controlled way, allowing them to absorb more sugars and intensify their sweetness. For Yessica and Diego, this marks their very first experience experimenting with thermal shock, and the results have exceeded expectations. In the cup, the profile is both vibrant and indulgent. Distinct notes of blackberry and blue grapes bring a juicy, fruit-forward character, while layers of white chocolate add softness and roundness. The creamy body ties everything together, creating a cup that feels like the perfect meeting point between fruit and chocolate.