• Variety: Castillo
  
• Origin: Cauca, Colombia
  
• Elevation: 1960 MASL
  
• Tasting Notes: Caramel Apple, Floral, Red Fruit

CLICK HERE FOR BREW GUIDES

Please note: This is whole bean coffee. To preserve it's freshness, we do not sell pre-ground coffee.

In the highlands of Cauca, where altitude sharpens acidity and slows maturation, this Castillo lot from Diego Bermudez reflects a producer’s commitment to precision at every stage of transformation. Grown at 1960 MASL, the cherries develop dense sugars and layered florals — a foundation that rewards technical processing without losing varietal clarity.

Harvest begins with strictly ripe selection, followed by an ozone disinfection that creates a clean slate for fermentation. The cherries undergo a 36-hour anaerobic fermentation submerged in water, allowing pressure and time to deepen sweetness while preserving structure. After pulping and demucilaginating, the removed mucilage becomes part of a secondary innovation: cultivated microorganisms generate a culture medium rich with aromatic precursors, which is reintroduced for an additional 20 hours. This step bonds flavor compounds to the seed itself, not as an overlay but as an integration.

A thermal shock wash follows — a decisive moment that locks in these precursors while preparing the coffee for drying. Controlled dehydration in a dehumidifier protects delicate floral tones, halts metabolic activity at precisely the right point, and prevents over-oxidation. Stabilization and storage ensure the profile arrives intact, expressive, and composed.

In the cup, the experience opens with the sweetness of caramel apple — round, nostalgic, and vivid — before unfolding into soft florals and a red fruit brightness that carries the finish. There’s clarity here, but also dimension. Expressive without excess. A coffee shaped by innovation, yet grounded in discipline — proof that when modern processing is guided by intention, it amplifies origin rather than overshadowing it.