This coffee is produced by Diego Samuel Bermudez at the El Paraiso farm in the Cauca region of Colombia at an altitude of 1960 meters. It is a Castillo variety coffee processed using an anaerobic fermentation method, followed by an extended drying process in specialized electric dryers. The flavor profile features distinct notes of lychee, peach, and jasmine tea.
Public Coffee Roasters is a Hamburg-based specialty roaster founded with a clear mission: to generate public interest in great coffee while being fully transparent about how they work. They started out roasting on a floating barge in Hamburg's Entenwerder park before outgrowing that space and moving to a larger 800-sqm facility in Rahlstedt in 2020. Today they operate three cafés across Hamburg — in Neustadt, Eimsbüttel (with an attached bakery), and Mühlenkamp — each with its own character. The team is young, energetic, and deeply committed to specialty coffee education and making quality accessible. Their coffees are sourced from long-term producer relationships and roasted to highlight origin character and sweetness.
