COLOMBIA DIEGO SAMUEL BERMUDEZ Y-05
Competition Coffee
FILTER

CUPPING NOTES

Elderflower, peach, candies.
Exotic and refreshing with juicy acidity.

This is the second coffee from Diego Samuel Bermúdez that we are bringing this year. 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 Y-05 process, which consists of the following steps:

1. Anaerobic fermentation in water for 72 hours.
2. Then cherries are pulped and the mucilage is removed.
3. The mucilage and pulp are used to produce specific microorganisms and a culture medium, which is added to the fermentation tanks for 36 hours.
4. Afterwards, a thermal shock washing process is applied.
5. Finally the coffee gets dryed in a dehumidifier to preserve its aromas and prevent overfermentation.