{"product_id":"colombia-la-cabana-thermal-shock-castillo","title":"Colombia | La Cabaña | Thermal Shock Castillo","description":"\u003ch3 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSize: 250g\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePeach Cobbler, Caramel, Orange Zest\u003c\/p\u003e\n\u003ch3 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eKey Highlights\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eBruselas, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e1550 masl\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eCastillo variety\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eThermo Shock Experimental Process\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eOxidation + Anaerobic Fermentation + Thermal Shock\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eJuicy, syrupy, and expressive\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eIdeal for filter brewing and modern espresso\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSpecifications \/ Coffee Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eProducer: Willian Ortiz\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFarm: La Cabaña\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eOrigin: Bruselas, Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eProcess: Thermo Shock (Experimental)\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eVariety: Castillo\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eAltitude: 1550 masl\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHarvest: May 2026\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eFormat: Whole Bean\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSize: 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA Castillo that proves thoughtful processing can be both expressive and approachable.\u003c\/p\u003e\n\u003cp\u003eProduced 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.\u003c\/p\u003e\n\u003cp\u003eThe result is comforting, familiar, and just a little unexpected. It reminds us of \u003cstrong\u003epeach cobbler, caramel, and orange zest\u003c\/strong\u003e. 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.\u003c\/p\u003e\n\u003ch3\u003eWhy We Chose This Coffee\u003c\/h3\u003e\n\u003cp\u003eWe love coffees that show what great processing can do without overshadowing the variety itself.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e","brand":"Somewhere Coffee Co.","offers":[{"title":"Default Title","offer_id":47923423838373,"sku":"250g-CLCTSC","price":27.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0685\/1828\/1381\/files\/Thermal_Shock_Castillo.png?v=1786565514","url":"https:\/\/somewherecoffee.ca\/products\/colombia-la-cabana-thermal-shock-castillo","provider":"Somewhere Coffee Co.","version":"1.0","type":"link"}