L-01 Castillo by Diego Bermudez

About This Coffee

A Castillo variety coffee from Diego Bermudez's El Paraíso farm in Colombia. Ripe Castillo cherries are hand harvested, sterilised with ozone, and fermented anaerobically for 48 hours with a yeast culture before pulping. A second fermentation follows for 36 hours with yeast and leachates from the first ferment, finished with a signature thermal shock wash. The coffee is then dried in the Eco-Enigma dehumidifier dryer. Flavor notes include lime, lemon, ginger, and eucalyptus.

Origin

Colombia

Flavor Notes

Lime, Lemon, Eucalyptus, Ginger

Roast Level

Light

Processing

Anaerobic Fermentation, Double Fermented Thermal Shock Washed

Typology

Arabica

Castillo

Buy from Roaster

Father Coffee

When the founders went looking for specialty coffee in Johannesburg around 2012, they could not find what they wanted and decided to build it themselves. Father Coffee opened its first roastery and cafe in Braamfontein in 2013, and the operation has since expanded to include a flagship at Kramerville, an immense warehouse space with an in house bakery behind glass. Head roaster Chad Goddard oversees a program that releases around 60 different coffees each year, sourced from Ethiopia, Guatemala, and other origins worldwide. Father also operates a bakery, wine bar, and wine shops, with a curated list of natural and minimal intervention wines that mirrors the care brought to the coffee. The team trains baristas to identify defects through rigorous palate development and hosts cupping sessions as standard quality control. Father won the South African Barista Championship in 2024.

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