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Dhs. 135.00


Dhs. 135.00

Split in 4 payments of Dhs. 33.75. No fees. Learn more
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Diego Samuel started with his coffee growing project in Finca El Paraiso in 2008. To him growing coffee was fascinating, he loved visiting his friend’s farms and see them growing coffee. His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there. He began his project by utilizing 2.5 hectares of land. The coffee that was harvested was sold to local coffee cooperatives and that money helped finance his studies in Agricultural Enterprise Management.

Meanwhile, he started building a network of fair and transparent coffee buyers. Luckily we were one of the first roasters that cupped and bought this coffee.



  • Anaerobic fermentation in cherry for 36 hours at 19 Celsius
  • Pulping
  • Anaerobic fermentation in mucilage stage over 96 hours at 19 degrees Celsius
  • Parchment is washed under thermal shock, first with clean water at 40 degrees Celsius then with clean water at 12 degrees Celsius
  • The drying process is carefully controlled over 24 hours at 35 degrees Celsius at a relative humidity of 25% until parchment reaches moisture content around 17% to 18%, parchment is then left at room temperature to stabilize for 8 or more days
  • Repeat controlled drying process with the same previous characteristics until parchment reaches humidity around 10% to 11%.


CypherED Profile

Sweet spices, liquorice, anise, cinnamon, lavender, creamy body, elegant finish


Origin: Colombia

Region: Cauca

Producer: Diego Samuel Bermudez

Altitude: 1,920 m

Varietal: Castillo

Process: Washed