Top Shelf
Camilo
Torres
PROCESS : THERMAL SHOCK ANAEROBIC
VARIETY : CASTILLO
NOTES : MARSHMELLOW, LEMON SORBET, CHRYSANTHEMUM (MUMS)
PRODUCER :
This is a private profile of Castillo from the master of processing, Diego Bermudez (probably our FAVORITE coffee producer)! Produced solely for Manhattan, you can be certain that you can not find this coffee anywhere else. For this coffee, Diego used selected micro bio-organisms are added into bioreactor tanks for anaerobic (zero oxygen) processing / fermentation. These tanks measure everything from time, temp, pH, and sugar content. After two rounds of anaerobic fermentation, these coffees are then "thermally shocked" by hot water, followed by cold water. "Thermal shock" allows Diego to push the fermentation of this coffee further than other processing methods - all the way until the exact moment he wants fermentation to stop, which allows this coffee to exhibit incredible sweetness that is unparalleled in aroma and taste.