Description
COLOMBIA
DIEGO SAMUEL BERMUDEZ
COMPETITION COFFEE
| Country | Colombia |
| Region | El Tambo, Cauca |
| Producer | Diego Samuel Bermudez |
| Altitude | 1700-1950 masl |
|
Variety
|
Caturra |
|
Process
|
Special Fermentation |
CUPPING NOTES
Lollipop, mango, caramel.
Very sweet with juicy acidity.
Diego Samuel has spent the last 13 years growing and understanding specialty coffee, striving to innovate and reach the next level of quality in his processes. We have been roasting some of his lots for several years. His farm prioritizes investing in technology, has built a laboratory to test processing protocols, and has developed a basis for understanding how to develop cup profiles based on the microorganisms, temperature and pH of each process. This enables them to replicate batches without relying on climatic conditions.
This lot has been processed with the PO2 process, which consists of the following steps:
- Anaerobic fermentation of coffee in cherry for 28 hours in tanks with relief valves at a temperature of 19°C.
- Pulping.
- Anaerobic fermentation with mucilage for 40 hours at 21°C.
- Washed with thermal shock: first, washed with water at 40°C and then with water at 12°C.
- Controlled drying for 28 hours at 42°C and a relative humidity of 25%, until reaching a bean moisture between 10% and 11%.
