Tasting Notes: Cinnamon, Apple, Horchata, Chocolate, Creamy.

This Castillo coffee from Diego Bermudez’s Finca El Paraiso in Cauca, Colombia, is processed using a unique Double Anaerobic Thermal Shock method. This innovative co-fermentation technique with added cinnamon results in a creamy and complex cup with sweet notes of cinnamon, apple, horchata, and chocolate.