L-01 Castillo by Diego Bermudez

We say some variation of this with every Diego release: this one's bonkers 🤯 

So clean and crisp. So compelling, so complex, and so classically a Diego Bermudez coffee—lime, lemon, ginger, and eucalyptus.

Ripe Castillo cherries are hand harvested, sterilised with ozone and fermented anaerobically for 48hrs with a yeast culture before pulping. They're then fermented again for 36hrs with yeast and leachates collected during the first ferment, followed by Diego's signature thermal shock wash. Coffee is then dried in the Eco-Enigma, a dehumidifier dryer Diego and his team designed and built that dries by recirculating low humidity air at a stable temperature.

This is a 250g box from our El Paraíso Collection Special Release range.

Last roast date:  03/01/25