Castillo Ice Process Dial

Jairo is truly a champion of Colombian coffee and a pioneer in the industry. With over 40 years of experience in coffee production, Jairo has redefined what it means to produce high-quality coffee. Through his enterprising spirit, he has established multiple coffee farms and demonstrated a mastery of fermentation methods. Jairo's sons, Felipe and Carlos, are equally as impressive and have taken on their father's legacy with pride, launching Cofinet.

Jairo and his sons continue to embrace the new high end of specialty, with their attention drawn to low temperature fermentation. It started with fermentations at 20°C but as this produced more complex cups Felipe began to drive the temperature lower. This is the most extreme example, undergoing fermentation at -2°C to balance the formation of microbes and create a wildly intense cup.

We taste notes of Passionfruit and Cacao with a creamy and rich body.

Our brewing recommendation:

Dose: 21g
Ratio: 1:16.2
Grind: Slightly Coarser
Bloom: 1:2 for 30s
Total Brew: 2:40
TDS: 1.47
Extraction: 21.50%

 

This coffee brews fast and extracts easily. We’ve found coffees that push the limits of fermentation are more soluble, leading to faster brew times and quick extractions. To slow the brew time and bring out the vibrant acidity and syrupy body of this coffee I recommend using 21g of coffee.  A well extracted brew should have an intense, lingering sweetness with dynamic flavors like passionfruit, dark chocolate, strawberry liqueur, and florals.

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