There's nothing Diego can't do. And if you needed more proof of that, here it is – an actual Swedish bun in a cup. To achieve this shapeshifting insanity of the humble Castillo, Diego and his team at El Paraíso empty their bag of hyperprocessing tricks. Mature cherries are hand harvested, disinfected with ozone, soaked with yeast cultures for 12hrs, and pulped. They're then fermented for 36hrs in a rotative fermenter with cardamom seeds and yeast before being thermal shock washed and dried in Diego’s Eco-Enigma. 🪄 Best enjoyed on Christmas morning with or without a Swedish Bun of the baked sort. This is a 250g box from our El Paraíso Collection Special Release range. Last roast date: 03/01/25 - Producer: Diego Bermudez of El Paraiso - Region: El Tambo, Cauca - Variety: Castillo - Altitude: 1900masl - Process: Ripe cherry is sterilized in ozone then fermented anaerobically for 12hrs with a yeast culture. Cherry is pulped, placed in a rotative fermenter w/ cardamom seeds & yeast for 36hrs then thermal shocked & dried in Diego's Enigma - Cupping Notes: It's our Swedish bun, but in a cup. Sugar sweet, cardamom, lemon & choc. - Brewing Notes: Lemondade & spice filters. Cardamom & dark choc espressos. Oreo & chai flat whites.

There's nothing Diego can't do. And if you needed more proof of that, here it is – an actual Swedish bun in a cup. To achieve this shapeshifting insanity of the humble Castillo, Diego and his team at El Paraíso empty their bag of hyperprocessing tricks. Mature cherries are hand harvested, disinfected with ozone, soaked with yeast cultures for 12hrs, and pulped. They're then fermented for 36hrs in a rotative fermenter with cardamom seeds and yeast before being thermal shock washed and dried in Diego’s Eco-Enigma. 🪄 Best enjoyed on Christmas morning with or without a Swedish Bun of the baked sort. This is a 250g box from our El Paraíso Collection Special Release range. Last roast date: 03/01/25 - Producer: Diego Bermudez of El Paraiso - Region: El Tambo, Cauca - Variety: Castillo - Altitude: 1900masl - Process: Ripe cherry is sterilized in ozone then fermented anaerobically for 12hrs with a yeast culture. Cherry is pulped, placed in a rotative fermenter w/ cardamom seeds & yeast for 36hrs then thermal shocked & dried in Diego's Enigma - Cupping Notes: It's our Swedish bun, but in a cup. Sugar sweet, cardamom, lemon & choc. - Brewing Notes: Lemondade & spice filters. Cardamom & dark choc espressos. Oreo & chai flat whites.