• DROP #007 - COMPETITION LOT BY DIEGO SAMUEL BERMUDEZ, EL PARAÍSO, COLOMBIA 250g

DROP #007 - COMPETITION LOT BY DIEGO SAMUEL BERMUDEZ, EL PARAÍSO, COLOMBIA 250g

£23.95

TASTING NOTES
Strawberry Candy Floss, Mango, Peach

ORIGIN
Country: Colombia
Grower(s): Diego Samuel Bermudez Tapia (Finca El Paraíso)
Altitude: 1950 MASL
Variety: Castillo
Process: (P02) Red Plum

PROCESS AT ORIGIN EXPLAINED
The Process begins by washing the cherries with ozonated water to reduce the microbial load.➔ First phase of fermentation in anaerobic mucilage for 48 hours in tanks with pressure relief valve at a temperature of 18ºC. ➔ Pulping ➔ Second fermentation phase in anaerobic mucilage for 48 hours at 21ºC. ➔ Washing with thermal shock (in order to transfer and fix the secondary aromas developed in the different fermentation phases of the culture medium). First: water at 40ºC, Second: water at 12ºC ➔ Controlled drying for 34 hours, with recirculation of air at a temperature of 35ºC and relative humidity of 25%, until a bean humidity is between 10% and 11%.

STORY
When a highly skilled, dedicated coffee producing family commit to continual learning and striving to reach the next level, the coffee they produce can be unbelievable. Diego Samuel and his family have spent the last 13 years developing their knowledge and understanding of coffee which started with the construction of a lab on their farm so they could be constantly cupping, roasting and experimenting with fermentation and processing methods.

With this high-scoring coffee they follow meticulous procedures both before and after harvest. To mitigate changeable climatic conditions Diego utilises processes and technology that he has developed himself, ensuring consistent exceptional quality from crop to crop. The key to the impeccable final taste of this lot is the five-stage precision processing of the cherries.
By keeping the coffee for set periods of time at precisely controlled and monitored temperatures they have been able to highlight the bright fruity aromatics that this Castillo variety is capable of. Many people question the potential of Castillo coffee but Diego and his family have worked hard to produce a plant that is hardy to disease and with exceptional cup quality.

ROAST DAYS
We roast and despatch internet orders on Tuesdays and Thursdays. All orders placed after 11:00 on Thursday will be roasted and despatched the following Tuesday.

PACKAGING
All our packaging for the coffee including the inner freshness bag is carbon neutral and can be fully recycled in perpetuity.

SUPPORTING GOOD CAUSES
In addition to various initiatives at origin, a portion of the sales is going towards select Access & Outreach programmes here at home, specifically aimed at underprivileged and underrepresented school-age children to create opportunities and inspire them to strive for educational betterment.