Hyperprocessed! What nonsense is that you ask. Well, you try explain the way this stuff has been handled:
First, cherry goes through a 24-hour fermentation at 19ºC. Following this coffee is pulped then water is added at a temperature of 24ºC and a second stage of fermentation goes down with the cofee in it's own mucilage for a further 36 hours.
Now, the coffee hits a thermic shock wash to arrest any further development and lock flavour in. First these lots are dropped into 40ºC water, then cooled off in 12ºC water.
Then, to mitigate the ups and downs of variable climatic conditions these guys are dried incredibly fast inside Diego's own purpose-built Eco-Enigma closed circuit condensers over 30 hours at 32ºC and a relative humidity of 30%.
Who knows what it all means, all we're particularly sure of is that these are some of the most exciting coffees we've ever released. So exciting in fact that we had to feature three of them. Click the underlined bits to see Diego's other experimental Castillo lots, P-02 and Y-05.