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Colombia · Advanced Anaerobic Washed with Thermal Shock · Castillo
Cardamom, Cinnamon, Pistachio
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Experimental coffees push ferment and wine-like notes.
Why this bean
Castillo from Cauca, Colombia, put through an advanced anaerobic washed ferment with thermal shock. Cardamom, cinnamon and pistachio — a savoury, spice-led profile rather than a fruit-forward one.
Origin
- Producer
- Finca El Paraiso
- Region
- Cauca, Colombia
- Variety
- Castillo
- Process
- Advanced Anaerobic Washed with Thermal Shock
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