SEPTEMBER - Jellybean - Colombia - Thermal Shock

Tasting notes: Raspberry, Swedish Berries, Red Candy

Jellybean is a vibrant and intensely sweet Colombian coffee from Finca El Paraiso in Cauca, produced by Alex Bermudez at 1930 metres above sea level. This light-roasted Castillo undergoes a unique washed process with thermal shock and double fermentation, using carefully controlled fermentation techniques to develop its expressive character. The cup is bursting with jammy sweetness, reminiscent of strawberries, raspberries, Turkish Delight, Swedish Berries, and red jellybeans. A creamy mouthfeel and long, candy-like finish make this an exceptionally fun and expressive specialty coffee.

Quantity:	200g	Origin:	Colombia
Region:	Cauca, Colombia	Farm:	Finca El Paraiso
Process:	Washed w/ Thermal Shock & Double Fermentation	Variety:	Castillo
Altitude:	1,930m	Roast level:	Light
Brew method:	Filter	Roast date:	August 13, 2026