Colombia Diego Bermudez Castillo M-03

From PERC COFFEE's perspective, Colombia Diego Bermudez Castillo M-03 was crafted in partnership with Diego Bermudez to bring a bakery like sweetness from Cauca. This lot comes from Tunia, Cauca, grown at 1930 MASL. The roaster relies on Double Anaerobic Thermal Shock processing, where cherries ferment anaerobically for 72 hours at 20 C submerged in water with Lactobacillus medium, then pulped and dried under strict control to reach 10.5 percent moisture. The result is a warm, comforting yet complex coffee that leans toward sweet baking spice rather than fruit. It tastes like spice cake and honey, with cinnamon warmth and bakery sweetness. It might remind you of a cinnamon roll and a spice cake, but the finish remains clean with a gentle brightness from the high altitude.