Crème Brûlée | Colombia
£21.95
- Cherry, Vanilla Malt, Hot Chocolate, Nougat
Additional information
Coffee Details
- Country of Origin
- Colombia
- Region
- Huila
- Varietal
- Chiroso, Caturra
- Process
- Natural
- Roast Level
- Light
- Farm
- El Encanto
- Altitude
- 1650 masl
Rest guidance
Recommended rest: 2 weeks from roast.
Based on the roaster's recommendation.
What to expect
In the cup you can find
Cherry, Vanilla Malt, Hot Chocolate, Nougat
Overall profile
Silky, chocolatey mouthfeel. Well rounded body with a tang of cherry sweetness throughout.
Sensory profile
- Acidity
- 3/5
- Body
- 4/5
- Sweetness
- 4/5
- Funk
- 2/3
- Adventurous
- 3/5
About SL.OW Coffee Roasters
Founded by double Olympian Sam Dakin, SL.OW is a New Zealand roastery built around taking time to enjoy coffee. Its rotating single-origin releases are roasted for balanced flavour across filter and espresso. Thoughtful sourcing and an emphasis on the brewing ritual turn its founder’s search for a daily...
Roaster notes
Colombia — El Encanto Family Project Caturra Chiroso (Thermal Shock Natural, Advanced)
Tastes Like — 🍫 Hot Chocolate • 🍦 Vanilla Malt • 🌰 Nougat • 🍒 Cherry
DETAILS
- Producer: El Encanto Family Project
- Region: El Encanto, Pitalito, Huila, Colombia
- Varietal: Caturra Chiroso
- Process: Thermal Shock Natural (Advanced)
- Altitude: 1,650 masl
- Roast Profile: Omni
INTRO Crème Brûlée is an advanced natural Caturra Chiroso from the El Encanto family in Pitalito, Huila — silky, indulgent, and beautifully balanced. Rich hot chocolate leads into creamy vanilla malt and soft nougat, with a gentle cherry note rounding out the finish. In the cup: hot chocolate, vanilla malt, nougat, and cherry.
THE PRODUCER This lot comes from the El Encanto Family Project in Pitalito, Huila, brought in by exporting partner Cata Export.
THE PROCESS This lot moves through an advanced natural process: extended oxidation, anaerobic fermentation, fruit-pulp yeast inoculation, thermal shock, and a slow, stabilised dry — each stage building sweetness, texture, and aromatic depth while keeping the cup clean and balanced.
The thermal shock stage combined with fruit-pulp yeast inoculation is the defining step — together they build the rich hot chocolate and vanilla malt sweetness that define this cup, without letting the fermentation tip into imbalance.
THE CUP Silky and indulgent — rich hot chocolate leads into creamy vanilla malt and soft nougat, with a gentle cherry note on the finish. Roasted omni, equally at home as a chocolatey espresso or a silky filter.
Flavour Notes 🍫 Hot Chocolate 🍦 Vanilla Malt 🌰 Nougat 🍒 Cherry
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