COLOMBIA - Diego Samuel Bermudez - Castillo - Natural Process 250g
An absolutely fabulous coffee from awards winning Diego Samuel Bermudez, available in very limited supply. This is rare-groove coffee of the highest order.
Deliciously juicy with peach compote, mango and hints of grapefruit and a long lasting dark chocolate mousse body.
If you really want to treat your tastebuds, this is the one. We were lucky to get hold of a box of these beans but only have enough for a dozen roasts, so get it while you can...!
LOCATION: EL TAMBO, CAUCA
ALTITUDE: 1700m - 1950
Born in Bolivar, Cauca, Diego Samuel has dedicated the last 13 years of his life to growing coffee and gaining a deep understanding of the processing and production of high-end specialty coffees that is almost unparalleled in the unique flavours and profiles produced.
As part of a tight knit family, Diego works on their farm in Cauca with his wife, two daughters and two brothers. Together they are involved in the continual pursuit of knowledge and striving to achieve the next level with their processing. They initially built their own lab on the farm to understand about cupping and roasting, so that they could start to curate their own fermentation protocols and begin experimenting with them.
These experiments and novel approach to coffee have allowed Diego to soar and excel, winning several awards since 2015.
As well as being an accomplished cupper, Diego has also achieved the CQI level 2 processing qualification, which has given him a base to see how cup profiles can be guided, depending on microorganisms, pH and temperature. With his partner Wilton Renso Benitez, he is part of Indestec who are at the vanguard of coffee processing.
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 are intricate in producing coffee of this mark. From the selection to meticulous drying, everyhting is done in a way to mitigate the changeable climatic conditions, allowing them to replicate coffees of such high standards.
1. Picking of ripe cherries (97%) and semi ripe coffee cherries (3%).
2. Cherries are washed with sterilised water to decrease microbial load.
3. Fermentation in of cherry in aerobic environment for 48 hours in tanks with pressure relief valve at a temperature of 18 degrees Celsius.
4. Controlled drying for 120 hours, with air recirculation at a temperature of 38 degrees Celsius and a relative humidity of 25%, until reaching a grain humidity between 10% and 11%.
5. Packing in grain pro and stabilization for a minimum of 15 days.
6. Dry mill, manual and electronic selection to reach the required physical quality standard