To celebrate our second year in Lisbon, we're bringing back our beloved Pastel de Nata in an ultra-exclusive micro-lot. This Castillo from Diego Bermudez undergoes 72 hours of fermentation with lactobacilli and dairy culture, revealing intense notes of vanilla, cinnamon, and a milky acidity that reminds you of the classic Portuguese pastry—hence the name. Depending on the extraction, you might also pick up hints of coconut, spices, and chocolate.
This special coffee comes in a themed can with a silicone lid to keep it fresh longer. It’s the perfect gift—a stylish, original keepsake. Stock is super limited, so grab yours now!
From the Producer:
COUNTRY: COLOMBIA, CAUCA
FARM: EL PARAISO
VARIETAL: CASTILLO
ALTITUDE: 1.960 M.A.S.L.
PROCESS: EXTENDED FERMENTATION
TECHNIQUE: THERMAL SHOCK
SENSORY NOTES: COCONUT, CHOCOLATE, FLORAL, BAKING SPICES, LIME, CINNAMON
ACIDITY TYPE: LACTIC
BODY: ROUND
About the Process
The process for this profile begins with the proper harvesting of coffee cherries at their ideal stage of ripeness. The cherries are then disinfected with ozone and transferred to fermentation tanks, where an anaerobic fermentation process takes place for 72 hours, submerged in water and lactobacillus in a dairy culture medium.
After this initial fermentation stage, air is injected to initiate an oxidation process lasting 360 hours, followed by a thermal shock washing process to enhance precursor retention and seal the coffee for optimal drying.
The coffee is then dried in a dehumidifier to remove moisture, preserving its delicate notes, preventing over-oxidation of the beans, and stopping metabolic processes to avoid over-fermentation.
