P-02 Castillo by Diego Bermudez

Jirre Julle! P-02 returns! IYKYK, The P should probs stand for el PARAÍSO’s PRECISION PROCESSING! Cos of how Diego and his team achieve a predetermined flavour profile through a serious of meticulous treatments. It begins by harvesting overripe cherries for their greater tannins, polyphenols, and esters which lay the foundation for the coffees red fruit notes. Once selected, cherries are cleaned with ozone and undergo a 36hr anaerobic fermentation in tanks followed by a water submersion. The coffee is then pulped and the mucilage is removed to create a leachate culture, which the coffee is anaerobically fermented with for a further 12 hours to amplify its aromatic intensity. Once complete, the coffee undergoes a thermal shock to lock in flavour before being dried in Diego's Enigma dryer for 34 hours. The Enigma removes humidity throughout the drying process, allowing the coffee to preserve its softer herbal notes while avoiding over fermentation. The outcome of this ingenious process is a castillo that’s extremely fragrant, effervescent with an endless raspberry finish that lingers long after each sip.