CHERRY

berry-like, sweet, and aromatic

Our dry-processed Castillo is a true all-rounder: as filter coffee, it unfolds its full aroma, while as espresso, it impresses with intensity. An omniroast for both preparation methods.

ORDERS FROM €200 WITH QUANTITY DISCOUNT -10%

11.50 €
includes VAT plus shipping costs

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Product Information

Aroma - Geschmackprofil	Süßkirsche, Rosinen, rote Früchte, Kakao; fein aromatisch und harmonisch.
Röstgrad	o o o oo o
Süße	o o o o oo
Säure	o o oo o o
Mundgefühl	medium, soft body, silky.
Ursprung	Trujillo Family Finca La Isabela, 1450m, Caldas, Colombia
Sorte	100% Arabica, Varietät Castillo
Aufbereitung	dry processedand sun-dried

In the colloquial language of Colombian coffee farmers, the ripe and ready-to-harvest coffee bean is called "cherry." The naming"Cherry"is meant to indicate that we lay the beans out in the sun to dry immediately after harvesting, without any other intermediate steps. During this time, the core, the bean that will actually be roasted, takes on its final flavors and character.

Roasting

We have developed a 12-minute roasting profile for this cherry, which unfolds all the flavors at a maximum of 202 degrees.

The result can be enjoyed in all preparation methods, hence "Omni."

Preparation recommendation

French Press, pour-over, drip coffee maker, stovetop pot, Aeropress, fully automatic machines, espresso machine

Aroma & Tasting Notes	Sweet cherry, raisins, red fruits, cocoa; finely aromatic and harmonious.
Roast level	O O O O O O
Sweetness	O O O O O O
Acidity	O O O O O O
Body	medium, soft, silky.
Origin	Trujillo family Finca La Isabela, 1450m, Caldas, Colombia
Variety	100% Arabica, Castillo variety
Process	dry processed and sun-dried

In the colloquial language of Colombian coffee farmers, the ripe and ready to harvest coffee bean is called "cherry." The naming"Cherry"should point out that we lay the beans out in the sun to dry immediately after harvesting, without any other intermediate steps. During this time, the core, the bean that is actually roasted, takes on its final flavors and character.

Roasting

We have developed a 12-minute roasting profile for this cherry, which unfolds all the flavors at a maximum of 202 degrees.
The result can be enjoyed in all preparation methods, hence "Omni".

Preparation recommendation

French Press, pour-over, drip coffee maker, stovetop pot, Aeropress, fully automatic machines, espresso machine

Natural -

dry processing method

This processing method is commonly used in African coffee-growing countries, such as Ethiopia or Kenya, but is little known in Colombia. In fact, it is mainly used for processing high-quality coffee (specialty coffee), which is only a fraction of the country's total production.

Direkt nach der Ernte werden die unversehrten Kaffeekirschen in dünnen Schichten auf großen, sonnenbeschienenen Flächen ausgebreitet. Das können traditionelle Terrazzo-Platten, erhöhte "African Beds" (Netzbetten) oder auch Planen sein. In den darauf folgenden fünf bis sechs Wochen wird sich um die richtige Temperatur und Belüftung der Bohnen gekümmert, bis sie die geeignete Feuchtigkeit für die Dreschmaschine erreicht haben.

Flavor

Due to the long contact time of the bean with the fruit skin during drying, the core absorbs flavors and sugars from the outer layer. The result is often coffees with afull body, a pleasantsweetness, pronouncedfruity notes(sometimes even a bit "wine-like" or "fermented") and a complex flavor structure.

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CHERRY

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Product Information

Roasting

Preparation recommendation

Roasting

Preparation recommendation

Natural -

dry processing method

Flavor

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