Roasters notes
A super sweet coffee.  Skittles is not a classic SCA flavour note, buts it's there and very unique.  Roasted just beyond first crack to produce a light roasted bean perfect for filter brewing methods or advanced espresso brewing.
Hidden in the flavour bomb, I find the peach schnapps note coming through most prominent.
 
Origin: Colombia
Region: Cauca
Estate: Villa Esperanza - Paraiso
Farmer: Diego Samuel Bermudez
Altitude: 1700 masl
Varieties: Castillo
Cup score:  88.5
Processing: Extended Anaerobic Fermentation / Washed (Thermal Shock)
Cupping Notes: Skittles with sweet juicy watermelon, peach schnapps and toffee
 
Thermal shock feremation process
Coffee cherries are first processed by anaerobic fermentation in cherry for 28 hours in tanks with relief valves at a temperature of 19°C. The coffee is then pulped, before undergoing a similar fermentation, this time for 40 hours at 21°C. The coffee is then washed with water at 40°C, and then again with water at 12°C, a process that Diego refers to as ‘thermal shock’. The washed coffee then undergoes a controlled drying at 42°C and relative humidity of 25% until a bean moisture level of 10-11% has been achieved. This unique process, combined with the outstanding growing enviroment, makes this coffee truely outstanding.