Cristal

True "Crystals" are rare — just like this coffee. Its flavour is crystal-clear in the cup, and we were lucky to secure 600kg of green beans, vacuum-packed to preserve its purity.

You’ll be blown away just grinding the coffee beans of this extraordinary fruit cocktail of a coffee. Vibrant and complex, it delivers an unforgettable tasting experience, bursting with a dazzling mix of fruits. Definitely lychee, star fruit, and peach—so layered it’s hard to pick a favorite, all underlined by subtle sparks of eucalyptus.

One might wonder how a coffee can taste like this?

An exceptional single origin of the Castillo varietal from Cauca, Colombia, crafted by Diego Bermudez. Together with his family, Diego experiments in their own lab with different fermentation methods to develop truly unique flavor profiles.

His Y‑05 process begins with harvesting the coffee cherries at peak ripeness. They are disinfected with ozone and undergo 72 hours of anaerobic fermentation under water. Afterwards, the cherries are pulped and the mucilage removed. Microorganisms from the fermentation are carefully cultivated and reintroduced for 36 hours to fix the aromas and flavors. During this process, the temperature gradually rises and then drops abruptly — the thermal shock opens the bean’s cell structures, allowing them to absorb the flavors and immediately lock them in.

Finally, the coffee is gently dried in a dehumidifier, preserving the soft, fruity notes and preventing overfermentation.

Brew recommendation Long black: 80g of hot water (around 85°C) add espresso over water: 19g in | 45g out in 40 seconds.

On your grinder, start at a very fine espresso setting. At first, the coffee will run very slowly, then it will speed up significantly toward the end.