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PERC Coffee
Colombia Diego Bermudez Castillo M-03
Spice Cake & Honey
About this coffee
Colombia Diego Bermudez Castillo M-03. PERC reports Spice Cake & Honey.
Processing
CINNAMON AND MAPLE BUNS FOR DAYS FROM DIEGO BERMUDEZ! Diego Bermudez is an award-winning coffee producer known for his outstanding coffee and innovative processing techniques. He operates a lab where he applies scientific methods to maximize his coffee's potential. Harvest begins with hand-picking the ripest cherries, disinfecting them with ozone, and transferring them to bioreactor tanks. There, they ferment anaerobically for 72 hours at 20 °C, submerged in water and Lactobacillus medium. The coffee is then pulped, with leachates collected during fermentation, and thermal shocked to fix precursors and prepare the coffee for drying. It's then dried in a dehumidifier at 35°C and 25% relative humidity for 34 hours until reaching a moisture content of 10.5%. The result is warm, comforting, and complex coffee. It is not fruity or funky; this coffee focuses on sweet, baking spices. Think cinnamon roll and spice cake.
Coffee details reported by PERC Coffee.
At a glance
- Origin
- Colombia
- Process
- Not specified
- Variety
- Castillo
- Roaster recommends
- Aeropress, Espresso, Pour Over
From the source
Where it grows
Origin details reported by PERC Coffee. Some fields or blend components may not be specified.
Colombia
- Producer
- Diego Bermudez
- Region
- Piendamó
- Varieties
- Castillo
- Process
- Not specified
- Altitude
- 1930 MASL