Colombia Metacafeína from SOLO Brewing is an experimental micro-lot that pushes the boundaries of what you can imagine coffee to be. In the cup, crushed pink pepper meets notes of port wine and menthol freshness reminiscent of mint candies. The profile is distinctive, multi-layered, and bold, with bright acidity and a complex structure that gradually unfolds with each sip. This coffee is not about subtle elegance—it's about intensity, contrast, and an unforgettable experience.
Behind this lot is Diego Bermudezfrom Finca El Paraíso in the Cauca region of Colombia, one of the most progressive areas for specialty coffee today. Castillo coffee trees grow here at an altitude of 1,960 meters above sea level, where the cooler climate promotes slower ripening and greater bean complexity. Diego is known for his scientific approach to fermentation and his attention to detail at every stage of production. It is no coincidence that this lot was chosen by Carlos Escobar, multiple winner of the Brewers World Championships and finalist in 2025.
Processing is the key to why Metacafeína tastes the way it does. The cherries undergo an extended fermentation process lasting 720 hours using lactobacilli, which fundamentally shape the flavor profile and bring depth and distinctive aromatics. This is followed by a so-called thermal shock, during which controlled temperature changes are used to stabilize the aromatic compounds and enhance the purity of the resulting cup. The result is a coffee that is bold, exotic, and utterly unique—ideal for curious baristas, collectors of rare micro-lots, and anyone who wants to experience something truly exceptional.