This coffee is from Finca El Paraiso estate in Cauca, Colombia, grown at 1,850-2,050 meters altitude. It features a blend of Castillo, Colombia, and Caturra varieties processed using double anaerobic fermentation, personally supervised by Diego Samuel. The processing involves two stages: first fermenting whole coffee cherries in a low-oxygen environment, then removing the fruit skin and fermenting again to intensify tropical fruit aromas. The beans undergo thermal shock treatment using alternating hot and cold water to lock in aromatic compounds. Flavor notes include lychee, peach, rose, and strawberry milk with bright, gentle acidity and a full, smooth body.
Cozy House Coffee is a Taiwanese specialty roaster and SCA Authorized Trainer with physical locations and training centres in Taipei, Taichung, and Kaohsiung. They source from a wide spread of origins including Panama, Honduras, Ethiopia, Kenya, Colombia, Brazil, and Guatemala, offering four roast levels from light through to medium dark. Their coffees have earned high ratings on Coffee Review and an iTQi International Taste Award. The roastery also runs SCA certification courses and maintains an SDGs Coffee selection as part of their commitment to sustainable sourcing.
![[Rested] Castillo - Thermal Shock Decaf - Finca El Paraiso](https://cdn.thewaytocoffee.com/jtBXeU8v-LfBFoawwOnDXWIPI933zY0iE9ny0ZBbnMU/rs:fit:512:512/plain/s3://orugk53bpf2g6y3pmztgkzi/img_699b3f85620da4.65671988.webp)
![[Rested] Castillo - Thermal Shock Decaf - Finca El Paraiso](https://cdn.thewaytocoffee.com/lPgEnmVj35ncKcgTKHfCMhTeKh5aq4jeYKDFeDJJK4I/rs:fit:1024:1024/f:avif/plain/s3://orugk53bpf2g6y3pmztgkzi/img_699b3f85620da4.65671988.webp)
