Castillo variety coffee from Finca El Paraiso in Cauca, Colombia at 1960 meters elevation, produced by Samuel Diego Bermudez. Processed via Decaffeinated Thermal Shock Washed with ethyl acetate decaffeination derived from sugarcane. Undergoes semi-washed culturing with Saccharomyces cerevisiae before decaffeination, preserving complexity and delicate fruit characteristics. Clean cup with medium body and brilliant acidity featuring raspberries, peach, and key lime notes.
Hydrangea Coffee Roasters is a specialty roastery based in Berkeley, California, focused on light, fruit forward coffees produced through modern fermentation and experimental processing techniques. The lineup emphasizes terroir, showcasing how region, climate, and varietal interact with processing to shape flavor. New releases rotate regularly, featuring single origin lots with detailed tasting notes and processing information for each offering. The roastery's approach rewards adventurous palates drawn to the intersection of agricultural science and cup quality.
![[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)
