{"product_id":"september-coffee-golden-hour-castillo-advanced-anaerobic-washed-with-thermal-shock-colombia-200g","title":"September Coffee - Golden Hour - Castillo - Advanced Anaerobic Washed with Thermal Shock - Colombia 200g","description":"\u003cp\u003eIntensely sweet and creamy castillo with tropical, bright, and sweet peach candy notes\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 Alex Bermudez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Peach, pineapple, lychee, fruit smoothie, creamy sweetness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Variety\u003c\/strong\u003e\u003cbr\u003eCastillo is a hybrid variety created as a cross between Caturra and a Timor Robusta. Carefully developed 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\u003eEl Paraiso and the Bermudez family use precise bio reactors to ferment the product, measuring everything from time, temperature, pH, sugar content and microbial load. The process begins with proper harvesting of coffee cherries at optimum ripeness. The cherries are disinfected with ozone and transferred to cherry fermentation tanks for 72 hours of anaerobic fermentation submerged in water. After pulping and demucilaging, the mucilage and pulp are taken to the pilot plant to produce specific microorganisms and culture medium containing precursors of aromas and flavors. This culture medium is added to fermentation tanks for 36 hours to fix precursors to the beans through pressure. A thermal shock process follows to fix more precursors and seal the coffee. The coffee is then dried in a dehumidifier to remove humidity while preserving soft notes and avoiding over-oxidation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoaster Notes\u003c\/strong\u003e\u003cbr\u003eThis is our fourth year of working with Finca El Paraiso. Golden Hour is an intensely sweet and creamy castillo that is tropical, bright, and sweet like peach candy. This coffee has been a staple to the menu and one that has transformed our opinion on the complexities and beauty of experimental coffee processing. In the cup we taste sweet tropicals that remind us of peaches and pineapple with a creamy sweetness reminiscent of lychee and a fruit smoothie. This coffee has a creamy body and a long sweet finish. El Paraiso and the Bermudez family are absolute geniuses when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks, they use precise bio reactors to ferment the product. They measure 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.\u003c\/p\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":45792152944684,"sku":"SC-20260711-GOLDEN-HOUR-200G","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/GoldenHour.jpg?v=1783820450","url":"https:\/\/normasupply.co\/products\/september-coffee-golden-hour-castillo-advanced-anaerobic-washed-with-thermal-shock-colombia-200g","provider":"Norma Supply Co. ","version":"1.0","type":"link"}