This Castillo variety coffee is produced by Diego Bermudez at Finca El Paraíso in the Cauca region of Colombia at 1,960 meters altitude. It undergoes a specialized multi-stage fermentation process including anaerobic fermentation with specific microorganisms and a thermal shock wash. The flavor profile is characterized by notes of lychee, apple, apricot, and peach, offering a creamy body and a clean, fruit-forward experience. This light roast coffee is highly aromatic and expressive, showcasing innovative processing techniques.
Travas Clifton founded Modcup in 2013 and has built its reputation on experimental processing. Features include anaerobic fermentation, thermal shock washing, and co-fermentation with ingredients like dehydrated fruits or hops. These techniques produce intensely fruity, floral coffees that sit firmly on the adventurous end of specialty.
