ALEX BERMUDEZ CASTILLO Variety: Castillo Region: Piendamo, Cauca, ColombiaFarm: El ParaisoAltitude: 1960 masl Processing: anaerobic thermal shock washed Harvesting cherries at perfect ripeness Desinfecting cherries with ozone for a controlled fermentation 72h of anaerobic fermentation in a sealed tank submerged in water Now cherries are depulped both, beans with mucilage and the demolished pulp are transferred another tank, where a Paraiso yeast is added For 36h all sits together where the culture can grow and work implementing flavours which make this coffee unique At the end of this stage pressure is added to fix the these within the cherries Now a final thermal shock process to close the cell structure of the cherries happens Now the cherries are dried with a dehumidifier to avoid over fermentation in a cool place Last but not least the dried beans go through a final quality control to ensure a high quality standard Flavor palette: surprisingly clean, full/rich body, pomelo, brown sugar, hibiscus, Lemon Krümeltee (google it if you don’t know Krümeltee, may be something weirdly German), ice tea mouthfeel crisp citric acidity, balanced
