Milky Cake, Espresso

This coffee is a cake in a cup - a truly special and unique lot with notes of pistachio, cardamom and vanilla cake. An Advanced and Controlled Fermentation Castillo from Cauca, Colombia at 1730 masl.

This profile has been exclusively developed with Cata Export and Diego Bermudez, DAK's partner in Colombia sourcing some of the best coffees Colombia has to offer. The Castillo cherries have undergone an anaerobic fermentation for 48 hours at 20 Celsius. 

The coffee is then thermic shock washed. The beans then undergo controlled drying for 34 hours at 35°C and a relative humidity of 25% until reaching a grain moisture of 10%-11%.