COLOMBIA DIEGO BERMUDEZ CARDAMOM CLOUD

Tasting notes: Cardamom, Pistachio, Butter

Both Diego Bermúdez and this coffee need no introduction — this is likely Diego’s finest work with Castillo, and the result is unlike anything we’ve ever tasted before. Balancing a cake-like sweetness with a cardamom-spice lift is nearly impossible in coffee, yet this lot does it effortlessly. We’re so happy and proud to serve it.

Grown at Finca El Paraíso in Piendamo at 1,960 meters, this Castillo lot showcases Diego’s signature precision in processing. After harvesting at peak ripeness, the cherries are ozone-washed and undergo a 72-hour double anaerobic fermentation, submerged in water with cultures in a milk medium. Once pulped, the coffee is combined with its own fermentation leachates to intensify aromatic precursors, followed by a thermal-shock wash that locks in complexity and sweetness.

The coffee is then dried in a dehumidifier to preserve its delicate aromatics and prevent over-oxidation. The result is a cup that’s floral, spiced, and radiant, with notes of cardamom and pistachio, wrapped in a soft, cake-like body — an exquisite example of the innovation and mastery coming out of Finca El Paraíso.

Now shipping coffee roasted on Nov 18th 2025.