DIEGO SAMUEL BERMUDEZ, Competition Micro-lot
A really unique cup profile which helps disprove the myths that still question the quality this variety can produce. Juicy rhubarb, floral notes of hibiscus and intense white chocolate sweetness make this a coffee to remember.
PREPARATION: Washed - Multi-Fermentation
LOCATION: Finca El Paraiso, El Tambo, Cauca
ALTITUDE: 1,700 masl
As part of a tight knit family Diego works on their farm in Cauca with his wife, two daughters and two brothers. Together they are continuously learning and striving to achieve the next level with their processing. They built their own lab on the farm to firstly understand cupping and roasting so they could then start to design their own fermentation protocols to begin experimenting with. The results of these experiments have been excellent and have won several awards from 2015 onwards. Diego has also achieved the CQI level 2 processing qualification, through which he has gleaned how cup profiles could be guided depending on microorganisms, pH and temperature.
Finca el Paraiso in El Tambo, Cauca sits at 1,700 masl and covers 27 hectares of land and is planted with Castillo, Colombia, Caturra and Gesha. The farm focuses on technology and the critical processes that produce the highest cup quality.
This lot consists entirely of Castillo, who’s parentage includes Robusta/Arabica hybrids. This helps disprove myths that still question the quality this variety can produce when the treatment of the raw product is conducted in such a way to realise its true potential.
This competition lot has a five part process which was conducted as follows:
- Fermentation in anaerobic environment as whole cherry for 48 hours at 18°C
- Cherries are pulped
- Fermentation in anaerobic environment with mucilage for 96 hours at 18°C
- Thermic shock washed - first with water at 40°C and then with water at 12°C
- Controlled drying for 34 hours at 35°C and a relative humidity of 25%
Following excellent cherry selection and intricate processing, the meticulous drying is conducted using Eco-Enigma processing equipment made by INDESTEC, a family business which Diego is the director of. The technology operates through closed circuit air recirculation and controlled temperature, using condensation and recirculation to minimise the environmental impact of processing while creating replicable conditions to dry coffee to between 10-11.5% humidity regardless of climactic factors.