Roast Date: 

Tastes Like: Mango Lassi, Pineapple, Tangerine

Origin: Cauca, Colombia

Variety: Castillo

Producer:  Alex Bermudez

Elevation: 1930 masl

Process: Thermal Shock Decaffinated (Sugarcane-derived EA)

Rather than using standard anaerobic fermentation tanks, Alex uses precise bio reactors to ferment the product. He measures everything from time, temp, ph, sugar content and microbial load. The process of this profile begins with the proper harvesting of the coffee cherries at an optimum point of ripeness. This decaffeinated lot undergoes a semi-washed culturing process with Saccharomyces cerevisiae, before decaffeination via sugarcane-derived ethyl acetate.