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Colombia Finca Paraíso Castillo 7oz
Finca El Paraíso is both a farm and a living laboratory for Diego Bermudez, a coffee producer renowned for his pioneering approach to processing. Initially met with skepticism by some who suspected his coffees might be infused with fruit flavors, Diego has since become a beacon of innovation.
The second of two lots we selected from El Paraíso, this Castillo Tropical lives up to its name, boasting notes of distinctly sweet and aromatic tropical fruits.
The processing of this coffee begins with the harvesting of perfectly-ripe Castillo cherries, which are disinfected and submerged in a tank of water for their first 48-hour fermentation. The coffee is then pulped and fermented for an additional 24 hours, this time with the addition of Kluyveromyces lactis yeast. Commonly used in the production of cheese and other fermented dairy products, this yeast can produce volatile aromatic compounds that are associated with enhanced fruit notes and reduced bitterness.
Near the end of this second fermentation, Diego's thermal shock technique is applied, heating the tank before washing the coffee in cold water—the 'shock' of this cold-water plunge stops the fermentation process. Finally, the coffee is dried in a dehumidifier designed by Diego and his team to ensure that moisture leaves the coffee at a controlled, even pace.
$10.50
Original: $30.00
-65%Colombia Finca Paraíso Castillo 7oz—
$30.00
$10.50More Images
Colombia Finca Paraíso Castillo 7oz
Finca El Paraíso is both a farm and a living laboratory for Diego Bermudez, a coffee producer renowned for his pioneering approach to processing. Initially met with skepticism by some who suspected his coffees might be infused with fruit flavors, Diego has since become a beacon of innovation.
The second of two lots we selected from El Paraíso, this Castillo Tropical lives up to its name, boasting notes of distinctly sweet and aromatic tropical fruits.
The processing of this coffee begins with the harvesting of perfectly-ripe Castillo cherries, which are disinfected and submerged in a tank of water for their first 48-hour fermentation. The coffee is then pulped and fermented for an additional 24 hours, this time with the addition of Kluyveromyces lactis yeast. Commonly used in the production of cheese and other fermented dairy products, this yeast can produce volatile aromatic compounds that are associated with enhanced fruit notes and reduced bitterness.
Near the end of this second fermentation, Diego's thermal shock technique is applied, heating the tank before washing the coffee in cold water—the 'shock' of this cold-water plunge stops the fermentation process. Finally, the coffee is dried in a dehumidifier designed by Diego and his team to ensure that moisture leaves the coffee at a controlled, even pace.
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Finca El Paraíso is both a farm and a living laboratory for Diego Bermudez, a coffee producer renowned for his pioneering approach to processing. Initially met with skepticism by some who suspected his coffees might be infused with fruit flavors, Diego has since become a beacon of innovation.
The second of two lots we selected from El Paraíso, this Castillo Tropical lives up to its name, boasting notes of distinctly sweet and aromatic tropical fruits.
The processing of this coffee begins with the harvesting of perfectly-ripe Castillo cherries, which are disinfected and submerged in a tank of water for their first 48-hour fermentation. The coffee is then pulped and fermented for an additional 24 hours, this time with the addition of Kluyveromyces lactis yeast. Commonly used in the production of cheese and other fermented dairy products, this yeast can produce volatile aromatic compounds that are associated with enhanced fruit notes and reduced bitterness.
Near the end of this second fermentation, Diego's thermal shock technique is applied, heating the tank before washing the coffee in cold water—the 'shock' of this cold-water plunge stops the fermentation process. Finally, the coffee is dried in a dehumidifier designed by Diego and his team to ensure that moisture leaves the coffee at a controlled, even pace.
