Last updated: 2026-09-06T16:21:30.600Z

[0.0 out of 5 stars — 0 Bewertungen](https://www.coffeelist.co/de/b/september-coffee-company/buttercream/reviews)

Ab 28,69 $/250g

**Prozess:** [Gewaschen](https://www.coffeelist.co/de/insights/processing-method/washed)

,

[Anaerob](https://www.coffeelist.co/de/insights/processing-method/anaerobic)

,

[Thermoschock](https://www.coffeelist.co/de/insights/processing-method/thermal%20shock)

**Region:** [Cauca, Kolumbien 🇨🇴](https://www.coffeelist.co/de/insights/region/690dc986-0f8d-4da0-89ed-1e8622a03fba)

**Varietät:** [Castillo](https://www.coffeelist.co/de/insights/variety/castillo)

**Höhe:** ~1930 m ü. NN

## Was der Röster sagt

> - Variety: Castillo - Country: Colombia - Region: Cauca, Colombia - Process: Advanced Anaerobic Washed with Thermal Shock - Altitude: 1930 MASL - Producer: Diego Bermudez - Farm: Finca El Paraiso - Roast Level: Medium - Light In the cup It tastes sweet with spices like our favourite deserts. We get cardamom, cinnamon, honey, pistachio and buttercream frosting. CleanFunky TerroirExperimental About The Producer Diego is an absolute genius when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. We have come to know Diego and Finca El Paraiso's team as the world leaders in coffee processing. Processing The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness.Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water and Lactobacillus in milk culture medium. Then the coffee is pulped and mix with the leachates collecting in the cherry fermentation to increase the level of precursors in the seed followed by a thermal shock wash process, carried out to fix a greater amount of precursors and seal the coffee for a good drying process. Variety Castillo is a hybrid variety. It is a cross between Caturra and a Timor Robusta. Carefully created for its resistance to leaf rust, Castillo is a hybrid variety that now makes up 40% of Colombia’s coffee crops. It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields. Transparency Roasted Costs $37.30/KG This is our second year of working with Diego Bermudez and another gem of El Paraiso. This is one of the most unique and interesting coffees. When we first tasted this coffee it was unlike anything we've had before.

Original auf Englisch.

[Frühere Veröffentlichungen anzeigen](https://www.coffeelist.co/de/b/september-coffee-company/buttercream/releases)

[SEPTEMBER COFFEE COMPANY · CA](https://www.coffeelist.co/de/b/september-coffee-company)

# Buttercream

[Beim Röster ansehen](https://september.coffee/products/buttercream)

250g

28,69 $

(52,05 $/lbs)

1kg

104,36 $

(47,34 $/lbs)

## Profil

### Geschmacksprofil

**Körper:** 40/100 — Leicht & teeartig (0) to Vollmundig & cremig (100)

**Säure:** 42/100 — Sanft (0) to Lebhaft & säurebetont (100)

**Süße:** 74/100 — Weniger süß (0) to Sehr süß (100)

**Bitterkeit:** 35/100 — Dezente Bitterkeit (0) to Ausgeprägte Bitterkeit (100)

**Charakter:** 85/100 — Klassisch (0) to Funky & neuartig (100)

**Röstgrad:** Hell bis mittel — 3/7, from Sehr hell (1) to Sehr dunkel (7)

## Geschmacksnoten

Kardamom

Zimt

Honig

Pistazie

Buttercreme

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