Castillo - 360 Hour Fermentation - Finca El Paraiso

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Comforting
  20

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Cinnamon, Gingerbread, Cacao Nibs Origin: El Paraiso, Cauca, Colombia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. Producer: Samuel Diego Bermudez Elevation: 1930 masl Process: 360 Hour Fermentation The process of this coffee 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 fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. process is carried out for 72 hours submerged in water and Lactobacillus in milk culture medium. Then the liquid is removed and put air to make oxidation process for 360 hours, to put increase the level of precursors in the seed and then a thermal shockThermal shockAn experimental process that hits fermented cherry with rapid hot-then-cold water changes to lock aromatics into the seed. Associated with ultra-expressive competition lots. wash process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid overfermentation