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Its advanced filter technology allows for new extraction possibilities and recipes that were previously limited
Anaerobic natural: This type of coffee is produced by fermenting freshly harvested cherries in plastic barrels (anaerobic fermentation) for 84 hours
and a 55°C thermal shock
This coffee is a snapshot of place — grown at Finca Deborah
El Paraiso Castillo Lychee equipment Its advanced filter technology allowsOrigin: Cauca, ColombiaProducer: Samuel Diego BermudezProcess: Double Anaerobic + Thermal ShockVarietal: CastilloAltitude: 1,960 maslTasting Notes: lychee, cream, floral This coffee is a snapshot of place grown at 1,960 masl on Finca El Paraso, where traditional varieties meet cutting edge innovation. Producer Samuel Diego Bermudez applies a multi stage, double anaerobic process with thermal shock to elevate Castillo into something truly extraordinary
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