Finca El Paraiso - Tropical - Thermal Shock - Castillo

Taste Notes – Papaya, Melon, Banana, Caramel, Fruity

Grower - Diego Samuel Bermudez

Variety – Castillo

Region – Cauca Colombia

Process – Washed with Thermal Shock

Roast Level - Light-Medium

Description - This process for this coffee begins by harvesting ripe coffee cherries. The cherries are then disinfected with ozone and moved to fermentation tanks for a 48-hour aerobic fermentation in water. Following this, the coffee undergoes pulping and demucilagination. The mucilage and pulp are used in a pilot plant to produce specific microorganisms, creating a culture medium with aroma and flavor precursors. This medium is added to the fermentation tanks for 24 hours with aeration and leachate recirculation. A thermal shock wash is then conducted to enhance precursor fixation and seal the coffee for proper drying.

250g 

Available in 1LB (454g) whole bean