Strawberry Shortcake, Colombia, Thermal Shock Washed, Castillo

• Strawberry, Caramel, Raspberry
• Sweet, Rich, Clean
• Full Bodied, Clean Finish, Fruit Forward

Farm: El Jaragual, Colombia

Variety: Castillo

Process: Thermal Shock Washed

1. Harvesting:

This is carried out ensuring a minimum of 90% ripe cherry.

2. Floating:

This ensures the removal of green, overripe, and dry cherries.

3. Oxidation:

This is done in food-grade plastic drums for 24 hours.

4. Fermentation:

Yeast inoculated fermentation in an anaerobic environment for 72 hours.

5. Drying:

72 hours at 40C.

6. Stabilisation:

This is done in grainpro-type bags

Elevation: 1600m

Tasting Notes: Strawberries, Raspberries, Caramel

The most important factors to a good brew are:

• Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

For guidance on specific brewing methods and equipment, see our brew guide.

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