The first sip of this Colombian coffee will instantly transport you to a tropical paradise. The flavor blends the vibrant sweetness of yellow exotic fruits with the smooth tones of caramel dulce de leche, a Latin American delicacy made from caramelized milk. Amidst all these flavors, you may also notice a hint of velvety chocolate, which adds depth and smoothness to the whole experience. Each sip is like a ray of sunshine spreading across your palate, leaving behind a feeling of complete harmony and tranquility.
Behind this coffee is Diego Bermudez, an innovator from the Colombian farm Finca El Paraíso, known for his uncompromising approach to precision processing and his constant search for new ways to take coffee further. His farm is located in the heart of the Cauca region at an altitude of 1,700 to 1,950 meters, where the ideal climate meets rich volcanic soil. Diego combines careful farming with scientific research into fermentation, monitoring microbial processes and testing new techniques to get the most out of each harvest. This allows him to transform the Castillo variety into something exceptional, with a flavor that is complex yet perfectly balanced.
The natural (dry)processing method plays a key role here and completes the character of the coffee. After harvesting, the cherries are carefully sorted and then dried on African beds directly in the pulp, which allows for the slow absorption of sugars and aromas into the bean. This process takes several weeks, during which the flavor gradually develops and gains depth. Diego does not leave this process to chance; he monitors the temperature, humidity, and air flow so that each batch achieves the ideal balance between sweetness, texture, and purity of flavor.