Location: Calarcá, Quindío | Variety: Castillo
The Find: The “Castillo” variety is often unfairly labeled as a high-yield, low-character coffee. Today, we found the exception. We’ve been working with a producer in Quindío who is applying “Thermal Shock” processing to his harvest. After a 72-hour anaerobic fermentation in an oxygen-free environment, the coffee is suddenly rinsed with 40°C water, then immediately chilled. This “shocks” the parchment, locking in the esters and volatile aromatics created during fermentation.
When we cupped this lot today, the fruit clarity was explosive. Unlike traditional anaerobic coffees that can taste “boozy” or “dirty,” the Thermal Shock method keeps the profile incredibly clean and vibrant. We found intense notes of guava jelly and pink bubblegum, backed by a refined citric acidity that lingers on the palate. This is a “performance” coffee—designed for roasters who want to win competitions or offer something truly disruptive on their filter menu. We are tracking the drying curve daily to ensure the 14-day Air-Bridge window preserves this delicate aromatic profile.
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Sensory: Guava Jelly, Bubblegum, Clean Citric Finish.
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Status: Cupping 88.5 pts. Landing in Europe June 15.