Experience The Cake – Colombia Castillo Double Anaerobic Lactic

Experience The Cake – Castillo Double Anaerobic Lactic

Spiced Cinnamon

Some coffees need to be described carefully so as not to sound exaggerated. The Cake is a bit like someone put a pinch of gingerbread and a few drops of lime into a cup. High acidity, a lot of cinnamon, spices, and lurking coconut milk in the background. A flavor profile straight out of a Christmas gingerbread commercial ;)

And cold? Awesome! A very refreshing awesome!

Best enjoyed approximately 3-5 weeks after roasting.

The 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 history.

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's and the farm's history on the blog: Diego Samuel Bermúdez and Finca El Paraíso.