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La Cabaña Thermal Shock Castillo

La Cabaña Thermal Shock Castillo

Somewhere Coffee Company

About This Coffee

This coffee is a Castillo variety produced by Willian Ortiz at La Cabaña farm in Bruselas, Huila, Colombia, at an altitude of 1550 meters. It undergoes a complex experimental process involving 18-hour cherry oxidation, 24-hour submerged anaerobic fermentation, and a final thermal shock wash. The resulting cup is juicy and syrupy, featuring flavor notes of peach cobbler, caramel, and orange zest. This coffee is balanced and expressive, suitable for both filter brewing and modern espresso preparations.

Origin

Bruselas, Huila (Colombia)

Flavor Notes

Caramelized, Peach Cobbler, Orange Zest

Roast Level

Medium

Processing

Anaerobic Fermentation, Thermal Shock

Typology

Arabica
Castillo
SC

Somewhere Coffee Company

Founded in 2018 in Toronto's west end, Somewhere Coffee Company leans into the idea of coffee as an escape, a way to travel to another place without leaving your neighborhood. The roastery sources from diverse global origins including Ethiopia, Colombia, Guatemala, Kenya, Brazil, and Indonesia, and coffees are often named to evoke their country of origin, reinforcing the travel theme. Small batch roasting produces medium profiles that balance origin character with everyday drinkability. The approach is playful but the quality is serious, with a wholesale program supplying Toronto cafes and restaurants. A subscription service keeps things moving with rotating selections that take subscribers on a kind of global coffee journey from their kitchen.

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