Cardamom Cloud




Cardamom Cloud
Highlights
The experience
Grown at Finca El Paraíso in Colombia, this Castillo lot showcases the Bermudez family’s signature precision and experimentation in processing.
After being harvested at peak ripeness, the cherries are ozone-washed before undergoing a 72-hour double anaerobic fermentation, submerged in water with cultures in a milk medium. Once pulped, the coffee undergoes a thermal-shock wash to lock in complexity and sweetness. It’s then dried in a dehumidifier to preserve its delicate aromatics and prevent over-oxidation.
The result is a floral, spiced cup with radiant notes of cardamom, pistachio, and butter, all wrapped in a light, soft body.




