M-03 Castillo by Diego Bermudez, Cauca

About This Coffee

This coffee is a Castillo variety from Cauca, Colombia, produced by Diego Bermudez. The ripest cherries undergo disinfection with ozone, followed by 72-hour anaerobic fermentation in sealed tanks. Cherries are then soaked with Lactobacillus cultures for a second fermentation, followed by a thermal shock wash. Drying takes place in the Eco-Enigma, a dehumidifier dryer designed by Diego that recirculates low-humidity air at stable temperature. Flavor notes include star anise, grapefruit, ginger, lime, cardamom, strawberry, naartje, custard, and coconut cream with a velvety finish.

Origin

Cauca (Colombia)

Flavor Notes

Strawberry, Lime, Grapefruit, Ginger, Star Anise, Custard, Coconut Cream, Cardamom, Naartje

Roast Level

—

Processing

Anaerobic Fermentation, 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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