Colombia Diego Bermudez Thermal Shock Anaerobic Castillo


Progressive farmer, innovative processing method and amazing taste profile - sweet, fruity, complex.

Origin: Colombia
Farm: El Paraiso
Producer: Diego Bermudez
Processing method: Thermal shock Anaerobic
Variety: Castillo
Altitude: 1800 m.a.s.l.
Roast profile: Filter roast

250 g More

Product code: P00331

16,30 € incl. VAT
In Stock

This coffee is super amazing! Anaerobic fermentation with thermal shock washing makes this coffee really boozy in taste. After the harvest, the cherries are coming through the first anaerobic fermentation for 48 hours in the temperature of 18 °C, after this, they are depulped. Second anaerobic fermentation phase is for another 48 hours, but in slightly higher temperature, 21 °C. When the fermentation is done, the thermal shock is coming to play its role! Coffee seeds are firstly washed with the water of 40°C and then with water of 12 °C. This thermal shock stabilises the biochemical reactions. Then the coffee is dried. 

Diego Bermudez is a great example of modern and progressive attitude to the coffee growing, including using microorganisms and experimental processing methods. His coffees are really interesting.

Roastery Manhattan Coffee Roasters
Origin Colombia
Processing method Anaerobic
Roast profile Filter roast
Coffee beans/Capsules Coffee beans