Last updated: 2026-09-13T13:33:31.720Z

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

25,20 US$/200g

**Proceso:** [Lavado](https://www.coffeelist.co/es/insights/processing-method/washed)

,

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

,

[Choque térmico](https://www.coffeelist.co/es/insights/processing-method/thermal%20shock)

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

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

**Altitud:** ~1930 m s. n. m.

## Lo que dice la marca

> - Variety: Castillo - Country: Colombia - Region: Cauca, Colombia - Process: Washed w/ Thermal Shock & Double Fermentation - Altitude: 1930 MASL - Producer: Alex Bermudez - Farm: Finca El Paraiso - Roast Level: Light In the cup We taste an intense jammy sweetness that reminds us of confectionary candies like Turkish Delights, Swedish Berries, and red jellybeans. This coffee has a creamy mouthfeel and a long sweet finish. CleanFunky TerroirExperimental About The Producer El Paraiso and the Bermudez family are absolute geniuses when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks, he uses precise bio reactors to ferment the product. He measures 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 Rather than using standard anaerobic fermentation tanks, Paraiso uses precise bio reactors to ferment the product. They measures everything from time, temp, ph, sugar content and microbial load. The process of this profile begins with the proper harvesting of the coffee cherries at an optimum point of ripeness. The coffee cherries are then disinfected with ozone and transferred to the cherry fermentation tanks where an anaerobic fermentation process is carried out for 72 hours. The coffee is pulped and a culture medium is generated containing the precursors of aromas and flavors produced in the fermentation. This culture medium is added to the next tank fermentation for 36 hours, fixing the precursors to the coffee beans through pressure. Finally, a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. The coffee is dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation. Variety Castillo is a hybrid variety. It is a cross between Caturra and Timor. 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 Direct $23.54USD/KG Roasted Costs $29.07USD/KG This is yet another incredible lot from Diego Bermudez and Finca El Paraiso. Sweet, expressive and jammy like red candy, this coffee screams strawberries, raspberries and red jellybeans.

Original en inglés.

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# Jellybean

[Ver en la web del tostador](https://september.coffee/products/jellybean-colombia-thermal-shock)

200g

25,20 US$

(57,15 US$/lbs)

## Perfil

### Características de sabor

**Cuerpo:** 68/100 — Ligero y con cuerpo de té (0) to Con cuerpo y cremoso (100)

**Acidez:** 74/100 — Suave (0) to Vivo y ácido (100)

**Dulzor:** 70/100 — Menos dulce (0) to Muy dulce (100)

**Amargor:** 26/100 — Amargor sutil (0) to Amargor pronunciado (100)

**Carácter:** 79/100 — Clásico (0) to Funky y novedoso (100)

**Nivel de tueste:** Claro — 2/7, from Muy claro (1) to Muy oscuro (7)

## Notas de cata

Frambuesa

Fresa

Cremoso

A mermelada

Dulce

Delicia turca

Gominolas Swedish Berries

Caramelo de fruta

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