Region: El Tambo, Cauca
Variety: Castillo & caturra
Process: 40h anaerobic washed
Altitude: 1700-1950m
Notes: Raspberry jam, melon, cream soda.

Diego Samuel has dedicated the last 14 years of his life to growing coffee. He has a deep understanding of the processing and production of high-end specialty coffee that is almost unparalleled in the unique flavour and profiles produced. His Villa Esperanza-Paraiso farm in El Tambo, Cauca covers 27ha of land and is planted with castillo, colombia, caturra, pink bourbon and geisha. From selection to meticulous drying, Diego has mitigated the challenges of a changeable climate and produced coffees of a very high standard.

Diego works on their farm in Cauca together with his close-knit family. They have built their own lab on the farm to learn about cupping and roasting. This enabled them to begin experimenting to create their own fermentation protocols. His novel approach to coffee has led to Diego winning several awards from 2015 onwards. As well as being an accomplished cupper, he has also achieved the CQI level 2 processing course qualification.

These lots are castillo or caturra, disproving myths that question the quality this varietal can produce. When the treatment of the coffee cherry is taken to such lengths, it is possible to draw out tremendous potential.

The PO2 Process begins with the anaerobic fermentation in cherry for 28 hours in tanks with relief valves at a temperature of 19c. The coffee is then pulped. It then undergoes anaerobic fermentation with mucilage for 40 hours at 21c. The coffee then undergoes thermal shock when it is washed in hot water of 40c and again in water at 12c.

The coffee is then dried for 28 hours at 42c until reaching a bean moisture between 10% - 11%.

Net weight 250gr