This coffee is a Thermal Shock Decaf from Colombia, produced by Wilton Benitez at Granja Paraíso 92 in Piendamó, Cauca at 1,900 meters altitude. The Castillo variety undergoes a meticulous thermal shock protocol involving sterilisation, fermentation, and rinsing with warm and cold water, combined with EA Decaffeination using Ethyl Acetate. It features a delicate and complex flavor profile with lemongrass, black tea, candied grapefruit, lemon candy, and apricot. The coffee offers bright acidity paired with delicate sweetness, redefining what decaffeinated coffee can be.
