Colombia Diego Samuel Bermudez LOT 2 | double anaerobic
Finca Paraiso |
Diego Samuel now 34 years old who was born in Bolivar, Cauca has dedicated the last 13 years of his life to growing coffee and to also gaining a deep understanding and knowledge on the processing and production of high-end specialty coffee that is almost unparalleled in the unique flavour and profiles produced.
INTENSE PEAR DROP SWEETS, MANGO, LYCHEE, SWEET HONEY WITH A GINGER BREAD AND CLOVE FINISH
- region: EL TAMBO, CAUCA | The Villa Esperanza – Paraiso farm in El Tambo, Cauca sits at 1700 masl and covers 27 ha of land and is planted with Castillo, Colombia, Caturra and geisha. The farm focuses on technology and the critical processes that and intricate in producing coffee of this mark. From the selection to the meticulous drying which is done in a way to mitigate the changeable climatic conditions allowing them to replicate coffees of such high standards.
- variety: Castillo | A leave rust resistant variety that was developed for over two decades by Cenicafé in Colombia. Castillo is mainly found in Colombia and has high yields. It is popular amongst Colombian producers because of its rust-resistant character.
- altitude: 1700
- crop: 2019
- process: special double anaerobic fermentation | PO2 -Process
1. Anaerobic fermentation in cherry for 48 hours in tanks with relief valves at atemperature of 18o Celsius.
3. Anaerobic fermentation with mucilage for 48 hours at 20C Celsius.
4. Thermic shock washed. First, washed with water at 40o Celsius and thenwater at 12o Celsius.
5. Controlled drying for 34 hours at 35o Celsius anda relative humidity of 25%,until reaching a bean moisture between 10% – 11%.