DROP #007 - COMPETITION LOT BY DIEGO SAMUEL BERMUDEZ, EL PARAÍSO, COLOMBIA 250g
Strawberry Candy Floss, Mango, Peach
Grower(s): Diego Samuel Bermudez Tapia (Finca El Paraíso)
Altitude: 1950 MASL
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%.
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.
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.
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.