I am a big fan of thermal shock coffee processing. It yields some incredible flavours thanks to its precision controlled ups and downs of temperature. I have previously been wowed by the most incredible fruit flavours, but I felt like there was still more to come from this relatively new process. Maybe savoury flavours? Maybe something nutty? Or how about cake? Yes! Cake! Coffee that tastes like gorgeous, lightly spiced, slightly fruity moist, fresh cake.
I have drunk a lot of different coffees - some bad, some good and some perfect. This coffee from DAK and Diego Samuel Bermudez’s Finca El Paraiso is outstanding. The creator and pioneer of the thermal shock movement, this feels like a significant step up in what was already an expert level genre.
The tasting notes come together perfectly to produce cake in a cup. I’ve brewed this on pour over and the aromas and flavours are magnificent. I’ve also had the chance to taste the espresso roast as an oat Flat White. That was a whole other world, the creaminess of the milk increasing the cake vibes and the espresso bringing a slight bitterness. Muwh! Muwh! Muwh!
The quality of DAK’s coffees firmly cements them in the list of world class roasters from the Netherlands. I love the simplicity of their packaging, lulling you into a false sense before opening up and revealing something truly special.
Look out for more DAK x Finca El Paraiso Thermal Shock coffee coming soon to the drip line up!
@oooodrip