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A limited-run guest coffee from DAK.
Milky Cake, anaerobic thermal shock Castillo, is produced by Diego Samuel Bermudez supplying at Finca El Paraíso, Cauca, Colombia
The cherries undergo a 72-hour anaerobic fermentation submerged with a specific lactic culture, followed by a thermal shock wash that uses alternating hot and cold water to instantly seal in the aromatic compounds before the beans are dried in a precision dehumidifier.
Producer: Diego Samuel Bermudez
Varietal: Castillo
Process: Anaerobic thermal shock
Notes: Cardamom • Pistachio • Vanilla cake
250g
Part of our Limited Run Guest Coffee collection: coffees from roasters we rate highly, chosen because there’s something particularly interesting, delicious or distinctive about them.
Available while this release lasts
A limited-run guest coffee from DAK.
Milky Cake, anaerobic thermal shock Castillo, is produced by Diego Samuel Bermudez supplying at Finca El Paraíso, Cauca, Colombia
The cherries undergo a 72-hour anaerobic fermentation submerged with a specific lactic culture, followed by a thermal shock wash that uses alternating hot and cold water to instantly seal in the aromatic compounds before the beans are dried in a precision dehumidifier.
Producer: Diego Samuel Bermudez
Varietal: Castillo
Process: Anaerobic thermal shock
Notes: Cardamom • Pistachio • Vanilla cake
250g
Part of our Limited Run Guest Coffee collection: coffees from roasters we rate highly, chosen because there’s something particularly interesting, delicious or distinctive about them.
Available while this release lasts
