Espresso, Milk Coffee.

Inspired by a previous limited-edition creation of ours, ”Juicy”, we sought for a similar sweet yet fruity aroma, now coupled with a good, syrupy body, something that we achieved through an exceptional micro-lot from Finca El Paraiso. Based in Cauca, Colombia, owner Diego Samuel Bermudez and his team are no stranger to unique and experimental coffee processing methods, including the unique Thermal Shock washing process. Here, coffee beans of the Castillo variety are subjected to a fermentation process that undergoes rapid heating of up to 40°C, immediately followed by a colder wash of 12°C water; this opens up and seals the beans’ pores respectively, thus locking the aroma and flavour-enhancing compounds to give us a distinct coffee with high flavour clarity.