Diego Bermudez "Lychee" - Colombia NEW!!!

Product info

This is an Omni-roasted coffee which means it is roasted to highlight the flavour of the coffee and will work well in all brew methods.

Farm info

We are proud to release another coffee in our highest category. This Castillo comes by way of Diego Bermudez who is the owner of the El Paraiso farms in Cauca, Colombia. Diego is an absolute genius when it comes to advanced methodology in coffee processing. His standard model for products uses carefully selected local micro bio-organisms to influence the coffee during fermentation instead of relying on the random microbial load from the natural biome. Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load.

The kind of influence you get from this kind of industrial level fermentation is definitely out there. You are not going to taste anything like the coffees that Diego produces and this Castillo is of course no exception when it comes to the absolute mind bending outcomes Diego achieves from each of his coffees. Expect notes of Peach, wild honey and Lychee.

The hand-selected Castillo cherries are fermented using a Bermudez Method:

- First, the cherries are fermented anaerobically for 48 hours at 18ºc.
- Then pulped and anaerobically fermented in mucilage, for 96 hours at 18ºc.
- Double washing with thermal shock at 40ºc and 12ºc, then control dried for 34 hours at 35ºc and 25% humidity, until the beans reach a moisture content of 10-11%.

It’s called ‘Thermal Shock’ and essentially what you are getting is a very unique flavour but also one that is very clean.

 It is also a ‘cup of excellence’ winner which is an award given every year to the best coffee producers in the world because of the quality of the coffee