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Everyday brewing essentials

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Native

Diego Bermudez - Ember

£17.50

  • Chocolate Mousse, Puff Pastry, Cinnamon, Baked Apple
Size
Roast Date

In-stock orders despatched Monday to Friday

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Additional information

Coffee Details

Country of Origin
Colombia
Varietal
Castillo
Process
Washed
Roast Level
Light
Producer
Diego Bermudez

What to expect

In the cup you can find

Chocolate Mousse, Puff Pastry, Cinnamon, Baked Apple

Overall profile

Chocolate Mousse, Puff Pastry and Cinnamon lead this cup, with Baked Apple alongside.

Sensory profile

Acidity
3/5
Body
2/5
Sweetness
4/5
Funk
2/3
Adventurous
2/5

About Native

Native is an origin-roasted coffee project connecting drinkers more directly with exceptional producers. Its curated releases include coffees from Diego Bermudez and Hachi, highlighting precise processing, distinctive varieties and expressive flavour through a producer-led approach.

Shop all Native coffees

Roaster notes

Ember sits on the first level from Native - the Essentials collection.

A 90/10 blend of washed and double anaerobic thermal shock castillo, this blend is similar to Arcadia, but with a thinner mouthfeel and finish, with more baked pastry and sweet apple notes. Think apple strudel. An easy going daily brew!

Expect Chocolate mousse, puff pastry, cinnamon and baked apple

What is the roast recency?

Native recommend brewing with beans that are at least two to three weeks off roast. All beans are roasted to peak flavour at around 6-9 weeks. We have the option to either purchase standard beans (no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

Filter or Espresso? Both!

All of Native's coffees are profiled to be as fantastic in filter as they are in espresso.

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Country of Origin

Colombia, South America

In this coffee

Chocolate Mousse, Puff Pastry and Cinnamon lead this cup, with Baked Apple alongside.

  • Chocolate Mousse
  • Puff Pastry
  • Cinnamon
  • Baked Apple

This lot’s process Double Anaerobic Thermal Shock

About this origin Colombia’s three Andean ranges create an exceptional range of climates and harvest seasons. Its coffees often combine caramel-like sweetness with citrus, red fruit and florals, ranging from comforting and balanced to intensely expressive.

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Coffee Process

Washed

In this coffee

Chocolate Mousse, Puff Pastry and Cinnamon lead this cup, with Baked Apple alongside.

  • Chocolate Mousse
  • Puff Pastry
  • Cinnamon
  • Baked Apple

This lot’s process Double Anaerobic Thermal Shock

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Chocolate Mousse, Puff Pastry and Cinnamon lead this cup, with Baked Apple alongside.

  • Chocolate Mousse
  • Puff Pastry
  • Cinnamon
  • Baked Apple

This lot’s process Double Anaerobic Thermal Shock

About this variety

Castillo is designed to produce reliable quality across Colombian growing regions. It can be clean, sweet and balanced, but the farm and processing usually tell you more about the exact flavour.

Why this one is different
  • Colombia
  • Washed

In Colombia, Castillo includes regional selections intended for different coffee-growing areas. Two Castillo lots can therefore taste quite different.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

A little background

Castillo refers to a group of Colombian cultivars developed for resistance to coffee leaf rust while maintaining useful quality and agronomic performance across different growing regions.

Classification Colombian cultivar group

Technical lineage Caturra crossed with Timor Hybrid-derived material, followed by regional selection.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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