SEPTEMBER - Jellybean - Colombia - Thermal Shock

Description

Tasting notes: Raspberry, Swedish Berries, Red Candy Jellybean is a vibrant and intensely sweet Colombian coffee from Finca El Paraiso in Cauca, produced by Alex Bermudez at 1930 metres above sea level. This light-roasted Castillo undergoes a unique washed process with thermal shock and double fermentation, using carefully controlled fermentation techniques to develop its expressive character. The cup is bursting with jammy sweetness, reminiscent of strawberries, raspberries, Turkish Delight, Swedish Berries, and red jellybeans. A creamy mouthfeel and long, candy-like finish make this an exceptionally fun and expressive specialty coffee. Quantity: 200g Origin: Colombia Region: Cauca, Colombia Farm:  Finca El Paraiso Process: Washed w/ Thermal Shock & Double Fermentation Variety: Castillo Altitude: 1,930m Roast level: Light Brew method: Filter Roast date: September 14, 2026