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Roasted on 1/9/25
For filter coffee
This coffee is a cake in a cup. This is a truly special and unique coffee - we’ve never had anything similar before. Tasting notes of pistachio, cardamom, vanilla cake & chai.
Tasting Notes
Cardamom
Pistachio
Vanilla Cake
Honey
Advanced & Controlled Fermentation, Castillo
Altitude of 1730m
This profile has been exclusively developed with Cata Export and Diego Bermudez, our partner in Colombia sourcing some of the best coffees Colombia has to offer. The Castillo cherries have undergone an anaerobic fermentation for 48 hours at 20 Celsius. The coffee is then thermic shock washed. The beans then undergo controlled drying for 34 hours at 35°C and a relative humidity of 25% until reaching a grain moisture of 10%-11%.
Roasted on 1/9/25
For filter coffee
This coffee is a cake in a cup. This is a truly special and unique coffee - we’ve never had anything similar before. Tasting notes of pistachio, cardamom, vanilla cake & chai.
Tasting Notes
Cardamom
Pistachio
Vanilla Cake
Honey
Advanced & Controlled Fermentation, Castillo
Altitude of 1730m
This profile has been exclusively developed with Cata Export and Diego Bermudez, our partner in Colombia sourcing some of the best coffees Colombia has to offer. The Castillo cherries have undergone an anaerobic fermentation for 48 hours at 20 Celsius. The coffee is then thermic shock washed. The beans then undergo controlled drying for 34 hours at 35°C and a relative humidity of 25% until reaching a grain moisture of 10%-11%.