SEPTEMBER - Jellybean | Colombia - Washed w/ Thermal Shock & Double Fermentation - Castillo

El Paraiso and the Bermudez family are absolute geniuses when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks, they use precise bio reactors to ferment the product. They measure everything from time, temp, ph, sugar content and microbial load. We have come to know Diego and Finca El Paraiso's team as the world leaders in coffee processing.

Processing

Rather than using standard anaerobic fermentation tanks, Paraiso uses precise bio reactors to ferment the product. They 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. The coffee cherries are then disinfected with ozone and transferred to the cherry fermentation tanks where an anaerobic fermentation process is carried out for 72 hours. The coffee is pulped and a culture medium is generated containing the precursors of aromas and flavors produced in the fermentation. This culture medium is added to the next tank fermentation for 36 hours, fixing the precursors to the coffee beans through pressure. Finally, a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. The coffee is dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation.

Variety

Castillo is a hybrid variety. It is a cross between Caturra and a Timor Robusta. Carefully created for its resistance to leaf rust, Castillo is a hybrid variety that now makes up 40% of Colombia’s coffee crops. It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields.