PERC - Diego Bermudez

Produced by the renowned Diego Bermudez at Finca El Paraiso, this Castillo lot is a showcase of scientific precision in coffee processing. The cherries undergo a 72-hour anaerobic fermentation in water and a Lactobacillus medium before being pulped and subjected to a thermal shock. This specific method fixes precursors and sets the coffee for a controlled 34-hour drying process in a dehumidifier. Unlike many experimental lots that lean toward intense fruit, this selection focuses on warmth and complexity. The result is a comforting cup reminiscent of spice cake and cinnamon rolls, featuring a deep honey-like sweetness and a rich, layered aromatic profile.