Diego Bermudez - Colombia
This is our second year working with Diego Bermudez and Finca El Paraiso. Tropical, creamy and sweet - This coffee is a staple to September's menu and the coffee that transformed our opinion on the complexities and beauty of coffee science and processing to elevate and transform a profile.
250G
- Variety: Castillo
- Region: Cauca, Colombia
- Process: Washed w/ Thermal Shock & Double Fermentation
- Altitude: 1930 MASL
- Harvest: January 2024
- Producer: Diego Bermudez
- Farm: Finca El Paraiso
- Roast Level: Light
In the cup
We get intense tropicals like lychee, mango, and strawberry cream. This coffee has a big aroma with incredible sweetness of lychee and caramel. It has a round body and balanced citric acidity and a long tropical finish. Lychee, Strawberry Cream, Tropical, Caramel
Funky
Process
About The Producer
Diego, one of the owners of El Paraiso, is a mastermind of Coffee Processing. He employs bio reactors and a meticulous selection of microorganisms to precisely control every aspect of the fermentation process, including temperature, pH, sugar content, and microbial load. This level of precision results in a coffee that is unparalleled in its complexity and flavor profile.
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. 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.
Variety
Castillo is a hybrid variety. It is a cross between Caturra and Timor. Carefully created for its resistance to leaf rust, Castillo is a hybrid variety that now makes up 40% of Colombia’s coffee crops. It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields.