Tasting Notes: Osmanthus, Hibiscus, Apricot, Lychee Candy
Origins: Cauca, Colombia
Producer: Diego Samuel Bermudez Tapia
Process: Double Anaerobic Thermal Shock
Roast Profile: Light
Roast Brew: Filter
A recent arrival direct by air from El Paraiso. This is a double anaerobic fermented Castilloo.
Whole cherries are first washed, followed by whole cherry anaerobic fermentation for 48 hours. Then the cherries are pulped and undergo second stage anaerobic fermentation in mucilage for 96 hours. After fermentation, coffee is washed with thermal shock (high temperature washing, followed by cold water). Final phase of controlled drying for 34 hours.