{"product_id":"september-coffee-buttercream-castillo-advanced-anaerobic-washed-with-thermal-shock-colombia-250g","title":"September Coffee - Buttercream - Castillo - Advanced Anaerobic Washed with Thermal Shock - Colombia 250g","description":"\u003cp\u003eUnique advanced anaerobic washed Colombian with thermal shock processing\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Castillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Advanced Anaerobic Washed with Thermal Shock\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1930 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Bermudez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e cardamom, cinnamon, honey, pistachio, buttercream frosting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Variety\u003c\/strong\u003e\u003cbr\u003eCastillo 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eDiego 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 begins with proper harvesting of coffee cherries at an optimum point of ripeness. The coffee cherries are disinfected with ozone, and transferred to 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 mixed 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoaster Notes\u003c\/strong\u003e\u003cbr\u003eThis 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. It tastes sweet with spices like our favourite deserts. We get cardamom, cinnamon, honey, pistachio and buttercream frosting. Clean Funky Terroir Experimental.\u003c\/p\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":45792152748076,"sku":"SC-20260711-BUTTERCREAM-250G","price":29.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/buttercream.jpg?v=1783820420","url":"https:\/\/normasupply.co\/products\/september-coffee-buttercream-castillo-advanced-anaerobic-washed-with-thermal-shock-colombia-250g","provider":"Norma Supply Co. ","version":"1.0","type":"link"}