Diego Samuel Bermudez Hyperprocessed Castillo P-02, Cauca, Colombia

It's really happening.

P-02 is back and tasting even better!

For those who know, well that's all you need to know. For those who don't, read below for more info on some of the most exciting coffees available on earth atm.

First up, hyperprocessed? What nonsense is that you ask. Well, you try explain the way this stuff has been handled.

Firstly, it's quicker than saying "double anaerobic thermic shock evaporatively dried", but the long version is below:

To start, whole cherry is cleaned then goes through an anaerobic fermentation for  28 hours in tanks with relief valves at a temperature of 19ºC. Following this coffee is pulped then takes another anaerobic fermentation bath in it's own mucilage for a further 40 hours at 21ºC.

Not done yet, the coffee hits a thermic shock wash to arrest any further development and lock flavour in. First these lots are dropped into 40ºC water, then cooled off in 12ºC water.

Then, to mitigate the ups and downs of variable climatic conditions these guys are dried incredibly fast inside Diego's own purpose-built closed circuit condensers over 28 hours at 42ºC and a relative humidity of 25%.

Who knows what it all means, all we're particularly sure of is that these are some of the most exciting coffees out there. So exciting we've got 3x of Diego's castillo experiments this season, for now P-02 and Y-05, but look out for T-06 in the new year.

Look out for intense strawberry, crisp effervescence, and a lingering finish of ginger to round out the sweetest cup we have on offer this month.

NB: this is a 250g pack from our Special Release range.