Impressions: Raspberry, Red Plum, Jam
Producer: Diego Bermudez
Altitude: 1930 MASL
Farm: El Paraiso
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. This one is his Red Plum P-02 processing.
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 flavours produced in the fermentation, then this culture medium is added to the tanks fermentation for 12 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 of the coffee seed and stopping the metabolic processes to avoid overfermentation
We paid Diego (INDESTEC SAS) FOT: $23.54 USD/kg
Our Costs Roasted: $33.18CAD/KG