A limited edition collaboration between Dayglow Coffee and Chef's Table, produced by Diego Bermudez at Finca El Paraiso. This coffee features a unique experimental processing method combining anaerobic fermentation with a culture medium derived from red plum and rose tea, followed by thermal shock washing. The Castillo varietal presents exceptional sweetness with a juicy lactic mouthfeel reminiscent of creamsicle, complemented by aromatic notes of rose, fresh strawberry, and pineapple.
Dayglow is not just a roastery but a highly curated coffee subscription service and cafe with locations in the US. They are known for featuring a "glow-in-the-dark" selection of the most exciting and innovative roasters from around the globe. Their own roasting is often experimental, pushing the boundaries of what coffee can be.
