Roaster's Tasting Notes: Cardamom / Cinnamon / Pistachio
Process: Advanced Fermentation with Thermal Shock
Varieties: Castillo
Roast Date: October 5
250g / 8.8oz
September is located in Ottawa, Ontario
From September
This is our second year of working with Diego Bermudez and another gem of El Paraiso. This is one of the most unique and interesting coffees. When we first tasted this coffee it was unlike anything we've had before.
Diego is an absolute genius when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. We have come to know Diego and Finca El Paraiso's team as the world leaders in coffee processing.
The process of this profile 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 fermentation process is carried out for 72 hours submerged in water and Lactobacillus in milk culture medium. Then the coffee is pulped and mix with the leachates collecting in the cherry fermentation to increase the level of precursors in the seed followed by a thermal shock wash process, carried out to fix a greater amount of precursors and seal the coffee for a good drying process.
Castillo is a hybrid variety. It is a cross between Caturra and a Timor Robusta. Carefully created for its resistance to leaf rust, Castillo is a hybrid variety that now makes up 40% of Colombia’s coffee crops. It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields.
