Castillo
360 Hour Fermentation
Finca El Paraiso

Tasting Notes: Cinnamon, Gingerbread, Cacao Nibs

Origin: El Paraiso, Cauca, Colombia

Variety: Castillo

Producer: Samuel Diego Bermudez 

Elevation: 1930 masl

Process: 360 Hour Fermentation

The process of this coffee 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 liquid is removed and put air to make oxidation process for 360 hours, to put increase the level of precursors in the seed and then a thermal shock wash process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid overfermentation