Castillo
Thermal Shock Decaf
Finca El Paraiso

Tasting Notes: Raspberries, Peach, Key Lime

Origin: El Paraiso, Cauca, Colombia

Variety: Castillo

Producer: Samuel Diego Bermudez 

Elevation: 1960 masl

Process: Decaffeinated Thermal Shock Washed

Decaf Method: Ethyl acetate sugarcane decaf 

From El Paraiso SAS:

For this profile, the process begins with the harvest of ripe coffee cherries at the point that contains 
the greatest amount of sugars and precursors of aromas and flavors.

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 48 hours 
submerged in water with Saccharomyces cerevisiae culture medium (culturing).

Then the coffee is pulped, and a culture medium with yeasts is added to produce the precursors of 
aromas and characteristic flavors of the profile and it is carried out leachated recirculation 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.

Stabilization and storage in a cool place.