Castillo - Thermal Shock Decaf - Finca El Paraiso

Origin

• 🇨🇴 Colombia· Cauca

Tasting notes

Character

• Experimental
  70
• 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.: Raspberries, Peach, Key Lime 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: 1960 masl Process: Decaffeinated 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. WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Decaf Method: Ethyl acetateSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. sugarcane decaf ** RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. period for this decaf castillo will be much shorter (5-7 days after roast date) due to the Thermal Shock Washed processing + EA Decaf processing** This decaffeinated lot undergoes a semi-washed culturing process with Saccharomyces cerevisiae, before decaffeination via sugarcane-derived ethyl acetate. The process preserves complexity and delicate fruit characteristics. Expect a clean cup with notes of raspberries, peach, and key lime, complemented by a medium bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and brilliant acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. We selected this decaf for its vibrant profile and the care taken to preserve sweetness and clarity after decaffeination.