This coffee is a natural Castillo from Finca El Paraiso in Piendamo, Cauca, Colombia. Produced under the coordination of Diego Samuel Bermudez, the cherries undergo a 72-hour controlled fermentation in a biofermenter before being dried on parabolic beds. This process results in a clean, balanced, and elegant cup profile. Tasting notes include forest berries, dark chocolate, and honeydew melon, supported by a round sweetness and a pleasant texture.
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.
