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Diego
Bermudez
PROCESS : THERMAL SHOCK ANAEROBIC
VARIETY : CASTILLO
NOTES : LYCHEE, RASPBERRY CANDY, TURKISH DELIGHT (ROSE)
PRODUCER :
Diego Bermudez, Probably our favorite producer, is the owner of the El Paraiso farms in Cauca, Colombia, and is an absolute genius when it come to advanced processing. For this coffee, Diego used selected micro bio-organisms are added into bioreactor tanks for anaerobic (zero oxygen) processing / fermentation. These tanks measure everything from time, temp, pH, and sugar content. After two rounds of anaerobic fermentation, these coffees are then "thermally shocked" by hot water, followed by cold water. "Thermal shock" allows Diego to push the fermentation of this coffee further than other processing methods - all the way until the exact moment he wants fermentation to stop, which allows this coffee to exhibit incredible sweetness that is unparalleled in aroma and taste.