peach, passionfruit, lemongrass
Farmer: Diego Samuel Bermudez Tapia
Variety: Pink Bourbon
Process: Washed, Thermal Shock
Altitude: 1920 masl
Roast: Omni roast
Diego Samuel Bermudez Tapia's approach to coffee production is characterized by innovation and state-of-the-art technology. He is one of the most divisive "star farmers" in today's coffee world. The process he uses consists of several steps, the aim of which is to achieve a unique and high-quality flavor profile. This taste is so unique that many people suspect there is some kind of cheating behind it. We want to present this rarity without judgment. The first step in the process is to select the ripest cherries. The second step is to wash the cherries with ozone water. This process helps to remove unwanted bacteria that can affect the quality of the coffee. In the third step, the cherries are pulped. In the fourth and fifth steps, the coffee undergoes two anaerobic fermentations of 48 hours each in a bioreactor at a controlled temperature. In the sixth step, the beans are washed with hot water and then with cold water, which is called thermal shock. This step helps to stop the fermentation process, close the pores of the beans and lock in as much aroma as possible. The final step is controlled mechanical drying, which takes approximately 34 hours at a temperature of 35 degrees Celsius and a relative humidity of 25%. The result is an insane level of fruitiness and sweetness close to artificial.