Jelly Bean Washed Thermal Shock Castillo | Colombia
£20.00
- Red Jellybeans, Swedish Berries, Turkish Delight
Additional information
Coffee Details
- Country of Origin
- Colombia
- Region
- Cauca
- Varietal
- Castillo
- Process
- Thermal shock
- Roast Level
- Light
- Producer
- Diego Bermudez
- Farm
- Finca El Paraiso
- Altitude
- 1930 masl
Rest guidance
What to expect
In the cup you can find
Red Jellybeans, Swedish Berries, Turkish Delight
Overall profile
Intense jammy, confectionary sweetness. Long and lasting creamy mouthfeel.
Sensory profile
- Acidity
- 3/5
- Body
- 3/5
- Sweetness
- 5/5
- Funk
- 2/3
- Adventurous
- 4/5
About September Coffee Co.
September is an Ottawa roastery founded by Kyle and Natasha Rowsell. Its light roasts bring out natural sweetness, lively acidity and a silky texture, with coffees chosen for both clarity and character. From clean, familiar cups to unusual varieties and experimental processing, each release puts the producer’s work...
Roaster notes
Colombia — Alex Bermudez Finca El Paraíso Castillo "Jellybean" (Washed, Thermal Shock & Double Fermentation)
Tastes Like — 🍬 Turkish Delight • 🍬 Swedish Berries • 🍬 Red Jellybeans
DETAILS
- Producer: Alex Bermudez
- Farm: Finca El Paraíso
- Region: Cauca, Colombia
- Varietal: Castillo
- Process: Washed with Thermal Shock & Double Fermentation
- Elevation: 1,930 masl
- Direct Price: $23.54 USD/kg
INTRO Yet another incredible lot from Finca El Paraíso — sweet, expressive, and jammy like red candy, screaming strawberries, raspberries, and red jellybeans. An intense jammy sweetness reminiscent of confectionery candies like Turkish Delights, Swedish Berries, and red jellybeans, with a creamy mouthfeel and a long, sweet finish. In the cup: Turkish Delight, Swedish Berries, and red jellybeans.
THE PRODUCER El Paraíso and the Bermudez family are absolute geniuses when it comes to processing methodology. Rather than using standard anaerobic fermentation tanks, they use precise bioreactors, measuring everything from time, temperature, and pH to sugar content and microbial load — earning recognition as world leaders in coffee processing.
THE PROCESS Coffee cherries are harvested at optimum ripeness, then disinfected with ozone and moved to fermentation tanks for 72 hours of anaerobic fermentation. The coffee is pulped, and a culture medium is generated containing the aroma and flavour precursors developed during that fermentation. This culture medium is added to a second tank fermentation for 36 hours, fixing those precursors to the coffee beans through pressure. Finally, a thermal shock process fixes an even greater amount of precursors and seals the coffee ahead of drying. The coffee dries in a dehumidifier to preserve its soft notes and avoid over-oxidation.
This layered process — reintroducing a precursor-rich culture medium into a second fermentation, then locking it in with thermal shock — is the defining step. It's what builds the intensely jammy, candy-like sweetness that defines this cup.
THE CUP Intensely jammy and candy-like — Turkish Delight, Swedish Berries, and red jellybean sweetness throughout, with a creamy mouthfeel and a long, sweet finish.
Flavour Notes 🍬 Turkish Delight 🍬 Swedish Berries 🍬 Red Jellybeans
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