M-03 Castillo - Diego Bermudez
Colombia Castillo M-03
Diego Bermudez | Finca El Paraíso
This is not just coffee.
This is precision fermentation engineering.
From Finca El Paraíso in Cauca, Colombia, Diego Bermudez continues to push the boundaries of post-harvest processing - treating coffee more like a controlled lab environment than a farm. The M-03 lot is part of his advanced bioprocessing series, where fermentation variables are dialed with scientific intent to build specific flavour outcomes.
Process: Bioprocess / Thermal Shock Driven
This lot undergoes a highly controlled multi-stage fermentation, including:
- Precision cherry selection
- Engineered microbial fermentation
- Thermal shock stabilisation
- Controlled drying for flavour locking
The result? Not just “fermented coffee” but designed flavour architecture.
In the cup:
Coconut milk • cinnamon • apple pie
Creamy, spiced, bright and unusually structured
Why this coffee matters
Diego isn’t chasing trends, he’s redefining processing.
You’re tasting:
- Controlled fermentation science
- Repeatable flavour profiles
- The future direction of high-end specialty coffee
Brewing tip
Push extraction slightly.
This coffee is built to handle it - and rewards it with clarity and sweetness.