What we're tasting:
Spiced Black Tea, Lemongrass, Baking Spices, Lime
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 truly unique process that begins with cherries being harvested at their peak ripeness.
From there, they undergo a 12-hour anaerobic fermentation, are pulped, and then introduced to cardamom seeds with yeasts. The cherries are then pulped and thermal shock washed to fix a greater amount of precursors and seal the coffee for a good drying process.
Varietal: Castillo
Process: Thermal Shock Washed
Producer: Diego Bermudez
Notes: Spiced Black Tea, Lemongrass, Baking Spices, Lime