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Description
September- Buttercream - Colombia Thermal Shock Castillo 250gRoasted 2 17 This is our second year of working with Diego Bermudez and another gem of El Paraiso. This is one of the most unique and interesting coffees. When we first tasted this coffee it was unlike anything we've had before. Variety: Castillo Country: Colombia Region: Cauca, Colombia Process: Advanced Anaerobic Washed with Thermal Shock Altitude: 1930 MASL Harvest: 2024 Producer: Diego Bermudez Farm: Finca El Paraiso Roast Level: Light Medium In
Roasted 2/17
This is our second year of working with Diego Bermudez and another gem of El Paraiso. This is one of the most unique and interesting coffees. When we first tasted this coffee it was unlike anything we've had before.
- Variety: Castillo
- Country: Colombia
- Region: Cauca, Colombia
- Process: Advanced Anaerobic Washed with Thermal Shock
- Altitude: 1930 MASL
- Harvest: 2024
- Producer: Diego Bermudez
- Farm: Finca El Paraiso
- Roast Level: Light - Medium
In the cup
It tastes sweet with spices like our favourite deserts. We get cardamom, cinnamon, honey, pistachio and buttercream frosting.
About The Producer
Diego is an absolute genius when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. We have come to know Diego and Finca El Paraiso's team as the world leaders in coffee processing.
Processing
The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness.Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water and Lactobacillus in milk culture medium (Not VEGAN!). Then the coffee is pulped and mix with the leachates collecting in the cherry fermentation to increase the level of precursors in the seed followed by a thermal shock wash process, carried out to fix a greater amount of precursors and seal the coffee for a good drying process.
Variety
Castillo is a hybrid variety. It is a cross between Caturra and a Timor Robusta. Carefully created for its resistance to leaf rust, Castillo is a hybrid variety that now makes up 40% of Colombia’s coffee crops. It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields.
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