Colombia | La Cabaña | Thermal Shock Castillo

Size: 250g Flavor Notes Peach Cobbler, Caramel, Orange Zest Key Highlights Bruselas, Huila, Colombia 1550 masl Castillo variety Thermo Shock Experimental Process Oxidation + Anaerobic Fermentation + Thermal Shock Juicy, syrupy, and expressive Ideal for filter brewing and modern espresso Specifications / Coffee Details Producer: Willian Ortiz Farm: La Cabaña Origin: Bruselas, Huila, Colombia Process: Thermo Shock (Experimental) Variety: Castillo Altitude: 1550 masl Harvest: May 2026 Format: Whole Bean Size: 250g A Castillo that proves thoughtful processing can be both expressive and approachable. Produced by Willian Ortiz at La Cabaña in Bruselas, Huila, this lot follows a carefully controlled three-stage process designed to build complexity while keeping the coffee clean and expressive. It begins with an 18-hour whole cherry oxidation before moving into a 24-hour submerged anaerobic fermentation after pulping. A final thermal shock wash—hot water followed by cold—stabilizes the fermentation and helps preserve the aromatics developed throughout the process. The result is comforting, familiar, and just a little unexpected. It reminds us of peach cobbler, caramel, and orange zest. Rich caramel sweetness lays the foundation, ripe peach brings a warm, baked-fruit character, and a pop of orange zest keeps everything bright and lively. It's sweet, balanced, and the kind of coffee that somehow feels both classic and completely new. Why We Chose This Coffee We love coffees that show what great processing can do without overshadowing the variety itself. This lot feels like the best of both worlds. The thermal shock process adds clarity and dimension, while the Castillo still tastes unmistakably like coffee. Sweet, approachable, and full of character, it's a reminder that innovation doesn't always have to be loud to be exciting.