Region: El Tambo, Cauca
Variety: Castillo
Process: Anaerobic washed, extended fermentation
Altitude: 1700-1950m
Notes: Lychee, passion fruit, cream soda.

Diego Samuel Bermudez who was born in Bolivar, Cauca is the Willy Wonka of Colombian coffee. Each coffee he produces is exciting and has a unique profile and is certain to make you go ‘wow’. Diego 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. You can expect this particular coffee to remind you of lychee, passion fruit and cream soda.

This lot come from the Castillo or variety, which again disproves myths that still question the quality this varietal can produce when the treatment of the raw product is taken into such depth to draw out its light and true potential.

PO2 - Process

1.Anaerobic fermentation in cherry for 28 hours in tanks with relief valves at a temperature of 19o Celsius.

2. Pulping of 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 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%.

Net weight 250gr.