Buttercream

A Castillo from Diego Bermúdez's famed Finca El Paraíso in Cauca, Colombia, grown at 1,930 m and taken through an advanced anaerobic washed ferment with thermal shock. The result tastes like a spiced pastry: cardamom and cinnamon over honey, pistachio and the buttercream frosting that gives it its name. It's clean but unmistakably funky, an experimental cup that still reads as sweet and balanced. Roasted light for filter by September Coffee Company in Canada.