A Castillo variety micro-lot from Farm El Paraiso in Cauca, Colombia, grown at 1,960 meters altitude by producer Diego Bermudez. The coffee undergoes an extended 72-hour anaerobic fermentation with lactobacilli in a dairy culture medium, followed by 360 hours of oxidation and a thermal shock washing process. Dried in a dehumidifier to preserve delicate notes. Flavor profile features vanilla, cinnamon, milky acidity, coconut, chocolate, floral, baking spices, and lime, with a round body and lactic acidity.
While primarily a craft beer brewery, SoLo Brewing in Lisbon was founded with a parallel passion for quality coffee. They approach coffee with the same dedication to craft and flavor exploration as their beer, sourcing high-quality beans and preparing them meticulously. This creates a unique space where patrons can enjoy expertly crafted beverages, whether it's a specialty coffee or an innovative beer.
