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Caramel apple sweetness, soft florals, and a bright red fruit finish — this one is seriously expressive without ever feeling over the top. Grown high in the Cauca mountains at 1960 MASL, Diego Bermudez’s Castillo lot is a great example of how technical precision can amplify origin instead of masking it. From anaerobic fermentation to thermal shock and controlled drying, every step here was intentional, and you can taste that clarity in the cup. It’s layered but composed, modern but disciplined — the kind of coffee that keeps revealing something new every time you brew it.

The Coffee

• Variety: Castillo
  
• Origin: Cauca, Colombia
  
• Elevation: 1960 MASL
  
• Tasting Notes: Caramel Apple, Floral, Red Fru

Filter

For filter I’m sticking with the same Hario Switch recipe we used last time — honestly because it worked so well that there was no reason to reinvent anything. The conical setup really highlights the sweetness and clarity in this coffee, and once again it brought out a super balanced cup with very little effort. Any conical brewer will do, but this recipe was dialed specifically for the Hario Switch.

• Dose: 14g
• Yield: 200g
• Water Temp: 202 F
• Target Time: About 2:20, it can vary. Follow your taste buds ;)

Espresso

Going into 2026, I really want to lean harder into highlighting some of these weird, wacky, experimental coffees as espresso — not because they’re always the obvious choice, but because they can create some of the most exciting and memorable experiences when you’re willing to explore. This coffee was primarily worked with in 2025, so it wasn’t originally developed as a dedicated espresso roast, but it absolutely rewards patience if you’re willing to dial it in.

I’ll be honest — we weren’t getting that stereotypical beautiful, gooey, syrupy-looking espresso shot you might expect. Instead, this coffee came alive when we pushed toward turbo-style shots with longer yields. Starting around a 1:3 ratio and pulling a relatively fast extraction produced the most interesting results, bringing out clarity and sweetness rather than heavy body.

What really surprised me was how expressive the cup became in espresso form. The caramel apple sweetness showed up first, followed by soft florals and a red-fruit brightness that felt vibrant and clean — very in line with what you’d expect from a high-elevation Castillo grown in the Cauca highlands and processed with so much technical precision. It’s less about thick texture and more about clarity, energy, and nuance.

As always, this is just a starting point.

Trust your taste buds, play with grind and yield, and don’t be afraid to lean into faster, longer shots — that’s where this one really started to shine.