Kaffeelix
Kolumbien El Paraiso Candy Shop - Thermal Shock Washed
OriginColombia
ProcessAnaerobic
Summary
Colombian coffee from Diego Samuel Bermudez's El Paraiso farm in El Tambo, Cauca, grown at 1960 m. Castillo variety, processed with a 72-hour anaerobic fermentation followed by a 36-hour controlled, pressurised fermentation with added yeast, then thermal shock washed and dried in a dehumidifier. Cup profile: strawberry candy, sweet fruit punch, peach, rose, apple and lemonade.
AI-assisted description, based on roaster & cupping data.
Details
- Format
- Bean
- Decaffeinated
- No
- Region
- El Tambo, Cauca
- Producer
- Diego Samuel Bermudez
- Altitude
- 1960 m.a.s.l
- Variety
- Castillo
- Notes
- Rose, Peach, Lemonade, Apple, Strawberry
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The roaster
Kaffeelix is the St. Pölten specialty coffee roastery of Felix Teiretzbacher—World Coffee Roasting Champion 2022, no big deal. Since 2012, they've been doing l…
AI-assisted description, based on roaster & cupping data.
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