Process: Thermal Shock Washed
Impressions: Lychee, Strawberry Cream, Tropical, Caramel
Producer: Diego Bermudez
Altitude: 1930 MASL
Farm: El Paraiso
If you think you know Colombian coffee but have never tried coffee from Diego, you're in for a real treat.
Diego is an absolute genius when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. These coffees are nothing like you've experienced before.
We're excited to feature Diego's Castillo using a Thermal Shock processing. Leaving impressions of Lychee, Peach and Caramel.
The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness.
Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water.
Then the coffee is pulped and demucilaginated; the mucilage and pulp are taken to the pilot plant to carry out the production of the specific microorganisms of the process and generate the culture medium that contains the precursors of aromas and flavors produced in the fermentation, then this culture medium is added to the tanks fermentation for 36 hours to fix the precursors to the coffee beans through pressure. Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation.
We paid Diego (INDESTEC SAS): $23.54 USD/kg
Our total Costs Roasted: $33.18CAD/KG