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This coffee is unlike anything you've had before. To us it tastes sweet and spicy like our favourite deserts. The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness. Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water and Lactobacillus in milk culture medium. Then the coffee is pulped and mix with the leachates collecting in the cherry fermentation, to put increase the level of precursors in the seed and then a thermal shock wash process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process.

Bittersweet Chocolate

Toffee

Clove

Milk Chocolate

White Chocolate

Type

Single Origin

Origin

🇨🇴

Cauca, Colombia

Roast

Medium-Light

Species

Arabica

Varieties

Castillo

Process

Washed

Altitude

1930m

Producer

Diego Bermudez

Farm

Finca El Paraiso

Download the app for the full Tasting Ground community experience.

download on the apple store
download on the google play store