Buttercream — Colombia Castillo Thermal Shock

Cardamom, cinnamon, honey, pistachio — sweet and spiced, like dessert.

Diego Bermudez's Castillo from Finca El Paraiso. Cherries are ozone-disinfected then fermented for 72 hours submerged in water with a Lactobacillus milk culture, pulped, and remixed with the fermentation leachates to lift the precursor load before a thermal shock wash seals it for drying. Note the milk medium — this lot is not vegan.