Coffee Beans

Y-05 Castillo by El Paraíso, Colombia

R360.00

Location : Cauca, Colombia Process : Anaerobic, Double, Thermal Shock Variety : Castillo Roast level : Medium SCA score : >88 Altitude : 1850 Roast date : 19/01/2026 About this coffee This coffee is both a fan favorite and a personal standout from one of our most admired experimental producers, Diego Bermudez. As with many of his creations, Diego begins by defining a specific flavor profile, then designs a precise processing method to bring it to life. Every step is carefully controlled, consistently producing an extraordinary and unforgettable cup. For this lot, perfectly ripe cherries are first handpicked and disinfected with ozone, followed by a 72-hour submerged anaerobic fermentation. The coffee is then pulped and demucilaginated to remove the skin and mucilage. These removed components are transferred to a pilot facility, where selected microorganisms are cultivated to create a culture medium rich in aroma and flavor precursors formed during fermentation. This medium is reintroduced into the fermentation tanks for 36 hours, allowing pressure to bind these precursors to the beans. A thermal shock treatment follows to further secure the compounds and properly prepare the coffee for drying. The beans are then dried in a dehumidifier to gently reduce moisture while preserving delicate flavors and preventing oxidation and over-fermentation. Finally, the coffee is stabilized, stored in cool conditions, and carefully sorted and hulled according to strict quality standards.

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