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Colombia | La Cabaña | Thermal Shock Castillo
  • Colombia | La Cabaña | Thermal Shock Castillo
  • A worker uses a traditional wooden rake to turn and aerate dark, experimental Thermo Shock processed Castillo coffee beans drying on raised beds at La Cabaña Farm in Huila, Colombia, for Somewhere Coffee.
  • Producer Willian Ortiz kneeling over the drying beds, letting a stream of golden parchment Castillo coffee beans fall through his hands during the post-process stage at La Cabaña Farm in Bruselas, Huila, exclusively for Somewhere Coffee.
  • Willian Ortiz carefully filling a blue fermentation barrel with water using a green hose inside the brick processing room at La Cabaña Farm, executing the precise Thermo Shock experimental protocol for Somewhere Coffee's Castillo lot.
  • A rustic wooden raised drying bed filled with drying parchment coffee sits on the farmhouse porch at La Cabaña Farm in Bruselas, Huila, flanked by a parked motorcycle and hanging ropes, showcasing the artisanal, farm-direct nature of Somewhere Coffee's sourcing.
  • A close-up of a hand reaching into a yellow harvest bucket to inspect freshly picked, deep red Castillo coffee cherries during the May 2026 harvest at La Cabaña Farm in Huila, ensuring only the best fruit goes into the experimental Thermo Shock process for Somewhere Coffee.
  • A yellow Mitto harvest bucket overflowing with perfectly ripe, glossy red Castillo coffee cherries, freshly hand-picked from the shade-grown plants at La Cabaña Farm in Bruselas, Huila, Colombia, destined for Somewhere Coffee.
  • A moody, close-up macro shot of ripe red and developing green Castillo coffee cherries growing on the branch, glistening with morning dew amid wet leaves at La Cabaña Farm in Huila, Colombia, the raw ingredient for Somewhere Coffee's experimental lot.
  • A warm, portrait-style shot of a smiling Willian Ortiz, producer of La Cabaña Farm in Bruselas, Huila, holding a ceramic coffee cup while leaning on the wooden porch railing, symbolizing the pride and craftsmanship behind Somewhere Coffee's experimental Castillo lot.
  • A sweeping, moody landscape view of the lush, green mountainous terrain of Bruselas, Huila, Colombia, where the La Cabaña farm sits at 1550 masl, producing experimental coffee for Somewhere Coffee.
Colombia | La Cabaña | Thermal Shock Castillo
$27.00

Pickup available at Somewhere | Gratitude Coffee

Usually ready in 2-4 days

Colombia | La Cabaña | Thermal Shock Castillo

Default Title

Somewhere | Gratitude Coffee

Pickup available, usually ready in 2-4 days

161-897 Pembina Rd
Sherwood Park AB T8H 3A5
Canada

17809165119
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Description

Size: 250g

Flavor Notes

Peach Cobbler, Caramel, Orange Zest

Key Highlights

  • Bruselas, Huila, Colombia
  • 1550 masl
  • Castillo variety
  • Thermo Shock Experimental Process
  • Oxidation + Anaerobic Fermentation + Thermal Shock
  • Juicy, syrupy, and expressive
  • Ideal for filter brewing and modern espresso

Specifications / Coffee Details

  • Producer: Willian Ortiz
  • Farm: La Cabaña
  • Origin: Bruselas, Huila, Colombia
  • Process: Thermo Shock (Experimental)
  • Variety: Castillo
  • Altitude: 1550 masl
  • Harvest: May 2026
  • Format: Whole Bean
  • Size: 250g

A Castillo that proves thoughtful processing can be both expressive and approachable.

Produced by Willian Ortiz at La Cabaña in Bruselas, Huila, this lot follows a carefully controlled three-stage process designed to build complexity while keeping the coffee clean and expressive. It begins with an 18-hour whole cherry oxidation before moving into a 24-hour submerged anaerobic fermentation after pulping. A final thermal shock wash—hot water followed by cold—stabilizes the fermentation and helps preserve the aromatics developed throughout the process.

The result is comforting, familiar, and just a little unexpected. It reminds us of peach cobbler, caramel, and orange zest. Rich caramel sweetness lays the foundation, ripe peach brings a warm, baked-fruit character, and a pop of orange zest keeps everything bright and lively. It's sweet, balanced, and the kind of coffee that somehow feels both classic and completely new.

Why We Chose This Coffee

We love coffees that show what great processing can do without overshadowing the variety itself.

This lot feels like the best of both worlds. The thermal shock process adds clarity and dimension, while the Castillo still tastes unmistakably like coffee. Sweet, approachable, and full of character, it's a reminder that innovation doesn't always have to be loud to be exciting.

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