What we're tasting:
Plum, Red Berries, Cherry, Panela
About the coffee:
Diego Bermudez produces some of the most rare, fine coffees you’ll ever find. Rather than using traditional processing equipment, Diego instead uses bio reactors to ferment the coffee, while measuring time, temperature, pH, brix, and microbial load.
The meticulous work that goes into the processing and fermentation results in clean, dynamic flavors that will challenge everything you know about coffee.
A rare coffee process that begins with the harvesting of overripe cherries, which are rich in tannins, polyphenols, esters, and other compounds that accentuate the red fruit notes of this coffee.
Then, the coffee is processed anaerobically in water for 36 hours and finally thermic shock washed to seal the beans for proper drying.
Varietal: Castillo
Process: Anaerobic Thermal Shock Washed
Producer: Diego Bermudez
Notes: Plum, Red Berries, Cherry, Panela