DIEGO SAMUEL BERMUDEZ
|Region||El Tambo, Cauca|
|Producer||Diego Samuel Bermudez|
Elderflower, star anise, bubble gum.
Fruity and silky, with violet candy and a touch of ginger.
Diego Samuel has dedicated the last 13 years to growing coffee in Bolivar and curated his own fermentation protocols, producing unique aromatic profiles. This lot has been processed following this strict protocol: anaerobic fermentation in cherry for 48 hrs; second anaerobic fermentation with mucilage for 48 hrs with Lactobacillus; thermal shock washed at 45°C then 5°C; controlled drying for 28 hrs at 40°C and humidity of 25%. The result is simply mind-blowing.