Kalita Recipe | Colombia Diego Samuel Bermudez


This coffee is super aromatic and complex. In this brew we can find the acidity of pink grapefruit or the sweetness of white chocolate, with a smooth and silky body. For me, it’s like biting a strawberry!

With this recipe we want those flavors to appear, getting a sweet and delicate cup.

  • Dose: 15g (medium-fine grind. 24 clicks with Comandante c40)
  • Water: 250g at 93ºC

We’ll make 4 pours in circles (from the centre to the edges) with controlled flow, seeking to saturate all the coffee during each pour.

  • Bloom 50g
  • @45s up to 150g
  • @1:30 up to 250g
  • @3:30 approx total time.

Recipe based on results with kalita wave 185 and comandante c40 grinder

The Coffee

Diego Samuel has dedicated the last 13 years to growing coffee in Bolivar and gaining deep understanding of the processing and production of high-end specialty coffee that is almost unparalleled in the unique flavou and profiles produced. This lot has been processed following this strict protocol: anaerobic fermentation in cherry for 48 hrs; second anaerobic fermentation with mucilage for 96 hrs; thermic shock washed at 40°C then 12°C; controlled drying for 34 hrs at 35°C and humidity of 25%. The result is simply mind-blowing.

Leave us your comments

We’ve created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment yourself and, if you feel like, let us know your feedback.

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