This coffee is a Castillo variety grown by producer Diego Bermudez at Finca El Paraíso in the Cauca region of Colombia at 1,960 meters above sea level. The beans undergo an extended 720-hour fermentation with lactobacillus, finished with a thermal shock technique. This experimental processing method results in a coffee with bright acidity, complex structure, and deeply layered flavors. The flavor profile features crushed pink peppercorn, port wine, and mint candy notes. This is a rare microlot roasted by SOLO Brewing Coffee Roasters and has been used by Carlos Escobar, a multiple-time Brewers World Championships titleholder.
While primarily a craft beer brewery, SoLo Brewing in Lisbon was founded with a parallel passion for quality coffee. They approach coffee with the same dedication to craft and flavor exploration as their beer, sourcing high-quality beans and preparing them meticulously. This creates a unique space where patrons can enjoy expertly crafted beverages, whether it's a specialty coffee or an innovative beer.
