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Summary of Sigilo’s Vision on Controlled Fermentation and Co-Fermented/Infused Coffees

Sigilo’s Approach to Fermentation

At Sigilo, fermentation is seen as a tool of precision—never as a gimmick. Its purpose is to reveal the intrinsic potential of the coffee, not to mask its defects. Based on this conviction, Sigilo draws a clear distinction between controlled double fermentation, infused/co-fermented coffees, and thermoshock treatments.

1. Controlled Double Fermentation

• Process:

  • First Stage: Coffee cherries are disinfected upon arrival, then placed in sealed bags in a dark environment for a slow, controlled fermentation (48–72 hours). This enhances grain maturation and develops fruity, complex flavors.
  • Second Stage: The coffee is depulped (without water) and fermented again in tanks, with controlled temperatures, pH monitoring, and defined timeframes.
• Outcome: The fermentation acts on the grain’s structure, enhancing aromatic complexity and natural sweetness. Profiles of ripe fruit, floral notes, spices, and creamy textures are the result of a stable, reproducible biological process.
• Prerequisite: Only high-quality, clean, and healthy coffee cherries are used. No process, no matter how sophisticated, can compensate for poor-quality coffee.

2. Co-Fermented and Infused Coffees

• Sigilo’s Stance: Critical and responsible. Infusion involves adding external aromatic substances (fruits, spices, alcohols, essential oils, or synthetic compounds) during fermentation, which artificially alters the coffee’s sensory profile—often dominantly and uniformly.
• Purpose: Used for coffees whose varietal or terroir lacks the distinctiveness to stand out in the traditional market. Sigilo approaches this responsibly, ensuring transparency and traceability.
• Puma Line: A disruptive product line where flavor modulation achieves clear, concise notes for consumers seeking non-traditional coffee. This line has grown significantly due to its diverse flavors and processes, catering to a wide range of customer desires.

• Process:

  • For co-fermented coffees, Sigilo uses high-quality cherries and tailors specific flavor consortia for each client.
  • Bacteria, yeasts, and food-grade products are used to fix flavors according to client requirements (e.g., flavor intensity).
  • The process is monitored and controlled via pH and temperature during fermentation.

3. Thermoshock Process

• Sigilo’s Innovation: A cutting-edge technique designed to push the boundaries of flavor development.

• Process:

  • Step 1: The process begins with meticulous bean selection, focusing on quality and flavor potential.
  • Step 2: Beans are prepared by removing excess moisture and contaminants.
  • Step 3: Thermoshock Treatment: The beans are subjected to extreme temperature variations, often plummeting to -50°C to -80°C (using dry ice or liquid nitrogen) and then rapidly heated to 30°C to 60°C (via cold-washing followed by hot-washing).
  • Step 4: This shock treatment is a carefully controlled procedure that fundamentally alters the bean's cellular structure and flavor profile, enhancing complexity and uniqueness.
• Outcome: The thermoshock process unlocks new dimensions of flavor, creating bold, unexpected, and highly nuanced profiles that appeal to adventurous coffee enthusiasts.