Notes of blueberry, champagne, tamarind and rum+ raisin. Delicioso!
Finca El Paraiso, Cauca, Piendamo, Colombia
Double Anaerobic Fermentation
Diego Samuel Bermudez Tapia
We’re delighted to have secured this natural Castillo microlot from the highly acclaimed Diego Samuel Bermudez Tapia out of Finca El Paraiso, Cauca.
Diego established El Paraíso in 2008 being fascinated by all things coffee, in particular how careful and innovative processing techniques can transform a great coffee into an exceptional one. He hit his straps in 2015 after taking out first place in the regionals (his first attempt at the competition) and has won award after award since including this year’s Colombia, Land of Diversity competition.
Today through his company Indestec (Innovación y Desarrollo Tecnológico para la Caficultura) Diego has continued to create new and innovative technologies in order to keep the quality and consistency of his great cup profiles.
This coffee was handpicked then carefully sorted and rinsed to remove any juices on the outside of the cherry from picking to enhance it’s clarity. It then underwent double anaerobic fermentation, a wet fermentation process in the absence of oxygen (creating lactic acid), twice over and to the optimum degree. It’s a very tricky process to master – half a pH too far and it has more funk than James Brown.
This one’s just right and exceptional. It’s big, boozy yet perfectly balanced. Expect blueberries and champagne, tamarind and rum +raisin. Roasted for filter or tailored to those that prefer a light espresso roast.
Photos of Diego courtesy of: allianceforcoffeeexcellence.org
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