This Castillo variety coffee is sourced from the El Paraíso farm in the Cauca region of Colombia, grown at an altitude of 1960 meters. The coffee undergoes a complex thermal shock and double anaerobic fermentation process using a house yeast culture, followed by decaffeination using the ethyl acetate (EA) method. The flavor profile is characterized by notes of cherry, raspberry, plum, and ginger cake. It is a clean and vibrant cup, offering a sweet, red-fruit-led experience.
