Milky Cake

A fan favourite returns.

We've featured numerous coffees from Diego Bermudez over the years. His farm, Finca El Paraïso, has garnered a reputation as a pinnacle of modern, innovative processing methods.

Often divisive, but always delicious, we enjoy featuring Diego's latest coffees when we can get our hands on them.

This castillo has undergone thermal shock processing, which involves low-oxygen fermentation of the cherries, followed by controlled washing in hot and cold water. The purpose of hot water in thermal shock processing is to help open up pores in the silverskin and parchment of the cherries, allowing flavour compounds to penetrate the seeds.

In the cup, expect a predominant cardamom note, supplemented with vanilla and pistachio.