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 - Producer: Diego Bermudez of El Paraiso - Region: El Tambo, Cauca - Variety: Castillo - Altitude: 1930masl - Process: Ripe cherry is sterilised in ozone and fermented anaerobically for 48hrs with a yeast culture before pulping. Fermented again over 36hrs with leaches & yeast then thermal. shocked & dried in 30 hrs in the Enigma dryer - Cupping Notes: Crisp, clean, deliciously complex. Lime, lemon, ginger, honey & black tea. - Brewing Notes: Lime zest & eucalyptus filters. Smoot citrus & caramel espressos. Lemon cheesecake capps.

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 - Producer: Diego Bermudez of El Paraiso - Region: El Tambo, Cauca - Variety: Castillo - Altitude: 1930masl - Process: Ripe cherry is sterilised in ozone and fermented anaerobically for 48hrs with a yeast culture before pulping. Fermented again over 36hrs with leaches & yeast then thermal. shocked & dried in 30 hrs in the Enigma dryer - Cupping Notes: Crisp, clean, deliciously complex. Lime, lemon, ginger, honey & black tea. - Brewing Notes: Lime zest & eucalyptus filters. Smoot citrus & caramel espressos. Lemon cheesecake capps.