Details
Our first collaboration release with our friends at Chef’s Table. For this limited edition offering we worked closely with famed producer Diego Bermudez of Finca El Paraiso on a new processing method of their Castillo. It’s impeccably sweet with a juicy lactic mouthfeel of creamsicle with aromas of rose and fresh notes of strawberry and pineapple.
ABOUT THE PROCESS:
THE PROCESS OF THIS PROFILE BEGINS WITH THE PROPER HARVESTING OF COFFEE CHERRIES AT THE IDEAL POINT OF MATURATION. THEN THE COFFEE CHERRIES ARE DISINFECTED WITH OZONE AND ARE TRANSFERRED TO THE CHERRIES FERMENTATION TANKS, IN WHICH AN ANAEROBIC FERMENTATION PROCESS IS CARRIED OUT FOR 36 HOURS SUBMERGED IN WATER.
NEXT, THE COFFEE IS PULPED AND DEMUCILAGED; THE MUCILAGE AND PULP ARE TAKEN TO THE PILOT PLANT TO CARRY OUT THE PRODUCTION OF PROCESS-SPECIFIC MICROORGANISMS AND GENERATE THE CULTURE MEDIUM THAT CONTAINS THE PRECURSORS OF AROMAS AND FLAVORS PRODUCED IN FERMENTATION, THEN THIS CULTURE MEDIUM (A CROSS BETWEEN RED PLUM AND ROSE TEA) IS ADDED TO THE FERMENTATION TANKS TOGETHER WITH PULPED COFFEE, WHERE THEY REMAIN FOR 20 HOURS UNDER PRESSURE TO FIX THE PRECURSORS TO THE COFFEE BEANS. THEN, A THERMAL SHOCK PROCESS IS CARRIED OUT TO FIX A GREATER AMOUNT OF PRECURSORS AND SEAL THE COFFEE FOR A GOOD DRYING.
THE COFFEE IS THEN DRIED IN A DEHUMIDIFIER TO REMOVE MOISTURE, PRESERVING THE COFFEE’S DELICATE NOTES AND PREVENTING OVER-OXIDATION OF THE COFFEE BEAN AND STOPPING METABOLIC PROCESSES TO PREVENT OVER-FERMENTATION.
THE PROCESS OF THIS PROFILE BEGINS WITH THE PROPER HARVESTING OF COFFEE CHERRIES AT THE IDEAL POINT OF MATURATION. THEN THE COFFEE CHERRIES ARE DISINFECTED WITH OZONE AND ARE TRANSFERRED TO THE CHERRIES FERMENTATION TANKS, IN WHICH AN ANAEROBIC FERMENTATION PROCESS IS CARRIED OUT FOR 36 HOURS SUBMERGED IN WATER.
NEXT, THE COFFEE IS PULPED AND DEMUCILAGED; THE MUCILAGE AND PULP ARE TAKEN TO THE PILOT PLANT TO CARRY OUT THE PRODUCTION OF PROCESS-SPECIFIC MICROORGANISMS AND GENERATE THE CULTURE MEDIUM THAT CONTAINS THE PRECURSORS OF AROMAS AND FLAVORS PRODUCED IN FERMENTATION, THEN THIS CULTURE MEDIUM (A CROSS BETWEEN RED PLUM AND ROSE TEA) IS ADDED TO THE FERMENTATION TANKS TOGETHER WITH PULPED COFFEE, WHERE THEY REMAIN FOR 20 HOURS UNDER PRESSURE TO FIX THE PRECURSORS TO THE COFFEE BEANS. THEN, A THERMAL SHOCK PROCESS IS CARRIED OUT TO FIX A GREATER AMOUNT OF PRECURSORS AND SEAL THE COFFEE FOR A GOOD DRYING.
THE COFFEE IS THEN DRIED IN A DEHUMIDIFIER TO REMOVE MOISTURE, PRESERVING THE COFFEE’S DELICATE NOTES AND PREVENTING OVER-OXIDATION OF THE COFFEE BEAN AND STOPPING METABOLIC PROCESSES TO PREVENT OVER-FERMENTATION.
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Variety
Castillo
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Processing
Double Anaerobic Thermal Shock
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Altitude
1960 m.a.s.l.
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Producer
Diego Bermudez
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