This natural Castillo from Piendamo, Cauca, Colombia is produced at Finca El Paraiso under the coordination of Diego Samuel Bermudez. The coffee undergoes controlled fermentation of submerged cherries for 72 hours in a biofermenter, followed by slow drying on parabolic beds. The cup profile is balanced and elegant, with notes of forest berries, dark chocolate, and honeydew melon, supported by a round sweetness and pleasant texture. It emphasizes process control, consistency, and clarity of flavor.
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.
