September – Buttercream, Thermal Shock Castillo | Colombia (250g)

Buttercream – Diego Bermudez, Finca El Paraiso – Thermal Shock Castillo

Part of the shower series, Kyle designs such coffees to be enjoyed as bright filter coffees or modern espresso.

This lot is the result of precise, experimental processing. Ripe cherries are harvested and ozone-washed before undergoing a 72-hour submerged anaerobic fermentation—using a Lactobacillus culture in milk as the medium. After pulping, the coffee is reintroduced to its own leachates to boost flavour precursors, then finished with a thermal shock wash to lock in complexity and prepare for controlled drying. A meticulous method, designed for a layered, expressive cup.

Flavour Notes: Cardamom, Cinnamon, Pistachio, 

250g

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.