Milky Cake - Colombia

This profile has been developed exclusively with Cata Export and Diego Bermúdez, our partner in Colombia who sources some of the best coffees that Colombia has to offer. Castillo cherries have been subjected to anaerobic fermentation for 48 hours at 20 degrees Celsius. The coffee is then subjected to a thermal shock wash. The grains are then subjected to controlled drying for 34 hours at 35°C and a relative humidity of 25% until a grain humidity of 10%-11% is reached.

Like a cake in a cup. Tasting notes of pistachio, cardamom, vanilla cake and chai.

Dak was born from a true passion for coffee and the desire to embark on a never-ending journey of discovery. We are located in Amsterdam.

We select our coffees based on their unique cupping profiles and, of course, that they are 100% traceable. We partner with importers who share our values ​​and carefully roast each of our coffees to deliver the best flavors they have to offer.

We roast on an IMF machine which provides a high degree of control and consistency in our roasts. The machine uses a convection system that allows the coffees to be properly developed in a shorter time. The result is clean, bright and sweet coffees.