Lychee - Thermal Shock Washed Castillo
Pear, starfruit, apricot, caramel.
Proof that variety isn't destiny: Castillo is Colombia's everyday workhorse, and in Diego Bermudez's hands it tastes like none of that. Cherries are picked at peak ripeness, held in a 72-hour anaerobic water fermentation, pulped, fermented another 36 hours in tanks, then finished with his thermal shock process at Finca El Paraiso in Cauca.
The stone fruit is juicy but balanced, with caramel and butterscotch sweetness carrying the finish. The most approachable of our three Bermudez lots — and the smallest, so it won't sit around long.
Details
- Tasting notes: pear, starfruit, apricot, caramel
- Origin: Finca El Paraiso, Cauca, Colombia
- Producer: Diego Bermudez
- Variety: Castillo
- Process: 72-hour anaerobic + 36-hour tank fermentation, thermal shock washed
- Best for: filter
- Size: 8 oz, whole bean
- Roasted by Moxie Coffee Co.
Shipping & returns
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