Expanded view of The Naughty Dog - El Paraiso Y05 Castillo | Colombia
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El Paraiso Y05 Castillo | Colombia
£18.00
- Spiced Tea, Apricot, Strawberry Ice Cream
Additional information
Coffee Details
- Country of Origin
- Colombia
- Region
- Cauca
- Varietal
- Castillo
- Process
- Washed
- Roast Level
- Light
- Producer
- Diego Samuel Bermudez
- Farm
- El Paraiso
- Altitude
- 1960 masl
What to expect
In the cup you can find
Spiced Tea, Apricot, Strawberry Ice Cream
Overall profile
Juicy fruit, gentle sweetness, and a spiced finish, with sweetness and freshness balancing each other.
Sensory profile
- Acidity
- 3/5
- Body
- 3/5
- Sweetness
- 4/5
- Funk
- 2/3
- Adventurous
- 4/5
About The Naughty Dog
Founded by Petra and Gwilym in 2018, The Naughty Dog roasts in Jílové u Prahy, near Prague. Its carefully controlled roast profiles aim for clean, sweet coffees with bright flavour across filter and espresso. The team brings years of barista experience and quality control to seasonal releases, with...
Roaster notes
Colombia — Diego Samuel Bermudez Finca El Paraíso Castillo "Y05" (Washed, Special Edition)
Tastes Like — 🍓 Strawberry Ice Cream • 🍑 Apricot • 🍵 Spiced Tea
DETAILS
- Producer: Diego Samuel Bermudez
- Farm: El Paraíso
- Region: Cauca, Colombia
- Varietal: Castillo
- Process: Y05 (Extended Washed with Controlled Fermentation Steps, Thermal Shock)
- Altitude: 1,960 masl
- Harvest: June 2026
- Roast Profile: Light to Medium-Light (Filter)
INTRO
A sweet coffee with pleasantly higher acidity and a distinctly dessert-like profile, where apricot, strawberry ice cream, and spiced tea meet, so the cup reads as fruity, creamy, and lightly spiced. The filter roast lets the juicy fruit, gentler sweetness, and spiced finish come through, giving a pronounced yet balanced coffee where sweetness and freshness complement each other. In the cup: apricot, strawberry ice cream, and spiced tea.
THE PRODUCER
This coffee comes from Finca El Paraíso in Cauca, Colombia, where it is processed by Diego Samuel Bermudez. El Paraíso has been a family project since 2008 and has gradually become a place focused on precisely controlled fermentations and developing new processing methods. Diego studied agricultural management and also develops his methods through Indestec, a company working on technologies for consistent coffee processing. This is a fresh June 2026 harvest from the current season.
THE PROCESS
The Y05 method combines an extended washed process with several precisely controlled fermentation steps. Ripe cherries are first disinfected with ozone and kept submerged in water for 72 hours. They are then depulped and fermented for a further 36 hours in a bioreactor with added yeast cultures. A thermal shock wash and controlled drying close out the process.
The precise control of each step is the defining feature of Y05. It gives this coffee its distinctive, cleanly legible character, building the apricot and strawberry ice cream sweetness behind this cup.
THE CUP
Sweet and dessert-like: fruity, creamy, and lightly spiced, with apricot, strawberry ice cream, and spiced tea. Juicy fruit, gentle sweetness, and a spiced finish, with sweetness and freshness balancing each other.
Flavour Notes
🍓 Strawberry Ice Cream 🍑 Apricot 🍵 Spiced Tea
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