Diego Samuel Bermudez - Competition specialty coffee
Roast level is OmniRoast, which means it is very good for alternate coffee preparation, but also for modern espresso.
We hat some lots from Diego last year and we were blown away so much, that we just had to have this years coffee too. And here she is.
Diego Samuel is 34 years old and was born in Bolivar, Colombia. For the last 13 years he has been engaged in coffee cultivation, but especially with a detailed and deep knowledge of the processing and production of high-end specialty coffee, which is almost unparalleled in unique flavors.
White yoghurt chocolate, Peach, Creamy vanilla ice cream
Farm Finca El Paraiso Villa Esperanza is located at 1700 meters above sea level and has an area of 27ha. Castillo, Colombia, Caturra and Geisha are grown on it. The farm is focused on modern technologies and critical processes in coffee production.
Diego and his brothers and wife built a coffee lab on the farm so they could roast and taste the samples and then tune their fermentation process.
Our lots are of variety Castillo.
1. Anaerobic fermentation in cherry for 28 hours in tanks with relief valves at a temperature of 19o Celsius.
2. Pulping the coffee
3. Anaerobic fermentation with mucilage for 40 hours at 21o Celsius
4. Thermic shock washed. First, washed with water at 40o Celsius and then with water at 12o Celsius.
5. Controlled drying for 28 hours at 42o Celsius and a relative humidity of 25%, until reaching a bean moisture between 10% - 11%