Hyperprocessed! What nonsense is that you ask. Well, you try explain the way this stuff has been handled:
First, cherry goes through anaerobic fermentation for 48 hours in tanks with relief valves at a temperature of 18ºC. Following this coffee is pulped then takes another anaerobic fermentation bath in it's own mucilage for a further 96 hours at 18ºC.
Not done yet, 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 closed circuit condensers over 34 hours at 35ºC and a relative humidity of 25%.
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 R-03.