Roast Date: 20.01.2026

Tastes Like: Lychee, Peach, Osmanthus Honey

Origin: Cauca, Colombia

Variety: Castillo

Producer: Paraiso

Elevation: 1930 masl

Process: Double Anaerobic Thermal Shock Washed

Fun Note: This was my first "a-ha" moment coffee that led me down the rabbit hole of specialty coffee :)

This is a double anaerobic fermentation Castillo variety.

Whole cherries are first washed, followed by whole cherry anaerobic fermentation for 48 hours. Then the cherries are pulped and undergo second stage anaerobic fermentation in mucilage for 96 hours. After fermentation, coffee is washed with thermal shock (high temperature washing, followed by cold water). Final phase of controlled drying for 34 hours.