Experience Citrus Shock – Colombia Castillo Double Aerobic Thermal Shock

Experience Citrus Shock – Castillo Double Aerobic Thermal Shock

Lime, Cardamom, Ginger and Black Tea

Surprising to the last sip. In the cup, lime, ginger, and cardamom build a profile that balances between tea and coffee. The high acidity of lime and lemongrass is complemented by the very distinct herbaceousness of ginger and cardamom. We often hear about this coffee, "Wow! I've never had anything like this in my life!" We owe this to an advanced process involving cardamom and high-alcohol yeasts. The finish is surprising!

Pleasantly refreshing when cold – both as a cold brew and brewed hot then chilled.

Best enjoyed approximately 3-5 weeks from the roast date.

This coffee comes from Finca El Paraíso in Cauca, Colombia — a farm built from scratch by brothers Diego and Alexander Bermúdez. They started classically: Diego sold beans to local cooperatives to pay for his agribusiness management studies. In 2015, together with his brother and cousin Cristián Zúñiga, they entered a regional coffee competition — and won. That was the moment Finca El Paraíso began to write its own story.

Today, Diego is developing his next projects: the Native and Paradise Horse roasteries, and the Hachi Coffee Project — a joint venture with Allan Hartmann and Matheus Antonacci, focused on coffee cultivation and processing mainly in Panama and Colombia. Finca El Paraíso itself is now run by Alex and Daniel Bermúdez, continuing the same philosophy of precision that has made the Bermúdez name one of the most important in the world of specialty coffee.

You can read more about Diego and the farm's history on the blog: Diego Samuel Bermúdez and Finca El Paraíso.