Jellybean - Castillo - Washed with Thermal Shock & Double Fermentation - Colombia 200g

Description

Roasted 9/14 Sweet, expressive and jammy like red candy with strawberries, raspberries and red jellybeans. Variety: Castillo Process: Washed with Thermal Shock & Double Fermentation Country: Colombia Region: Cauca, Colombia Altitude: 1930 MASL Producer: Alex Bermudez Tasting Notes: strawberries, raspberries, red jellybeans, Turkish Delights, Swedish Berries, jammy sweetness, confectionary candies About the Variety Castillo is a hybrid variety created as a cross between Caturra and Timor. Carefully developed 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. Production El Paraiso and the Bermudez family use precise bio reactors to ferment the product rather than standard anaerobic fermentation tanks, measuring everything from time, temperature, pH, sugar content and microbial load. The process begins with proper harvesting of coffee cherries at optimum ripeness. Cherries are disinfected with ozone and transferred to cherry fermentation tanks for 72-hour anaerobic fermentation. The coffee is pulped and a culture medium containing precursors of aromas and flavors is generated and added to the next tank for 36-hour fermentation, fixing precursors to beans through pressure. A thermal shock process follows to fix a greater amount of precursors and seal the coffee. Finally, the coffee is dried in a dehumidifier to remove humidity, preserving soft notes and avoiding over-oxidation. Roaster Notes An intense jammy sweetness that reminds us of confectionary candies like Turkish Delights, Swedish Berries, and red jellybeans. This coffee has a creamy mouthfeel and a long sweet finish. El Paraiso and the Bermudez family are absolute geniuses when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks, they use precise bio reactors to ferment the product. They measure 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.