Available: wholebeans only (omni-roasted, so is suitable for both espresso and filter brew methods).
Something truly exquisite and seriously delightful for the beginning of new decade, it is one more glorious lot from Diego Samuel Bermudez and his El Paraiso. Surf Shop launched this coffee just before the holiday season started and it was incredibly popular.
A few years ago, cruising around the cupping table, Surf Shop stumbled upon a cup with a unique profile that completely stunned - Surf Shop say they even failed to guess its origin and its varietal! Back then, many specialty coffee shops were against cupping Colombian coffees as they deemed boring and uninteresting - this was Castillo and it was from Colombia. A few years later, they managed to get their hands on this true jewel and are are happy to once against offer yet another lot from Diego Samuel Bermudez Tapia.
So, what makes Castillo from Diego Samuel Bermudez Tapia taste so different to the Castillo they used to cup? It is down to the modulation of cup flavours depending on pH, culture media, microorganisms and temperature. More specifically, it is the serious experimentation with fermentation by non-traditional methods.
Diego Samuel’s family, his wife, two daughters and two brothers, is devoted to coffee, and together they work to continue evolving in production.
- Flavours: Cardamom, Ginger, Blackberry, Lime zest, Spicy
- Origin: El Paraiso, Cauca, Colombia
- Varietal: Castillo
- Process: Lima process (anaerobic)
- Cupping score: 89.25