This coffee originates from Piendamo, Cauca, Colombia, produced at Finca El Paraiso under Diego Samuel Bermudez. The Castillo variety undergoes a controlled natural process starting with cherry floating and disinfection, followed by 72-hour submerged fermentation in a biofermentor. Drying occurs slowly on parabolic beds for uniformity and stability. The cup profile is balanced and elegant with notes of berries, dark chocolate, and yellow melon, supported by round sweetness and pleasant texture. This is a clean, well-executed coffee that showcases the terroir of Cauca.
A specialty coffee roastery that offers a wide variety of single-origin coffees and blends, with a focus on freshness and highlighting the diverse flavors of different coffee-growing regions.
