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$36.00
Roast: Light
Variety:Castillo YN-05
Process: Double Anaerobic w/ Paraiso Yellow Fruit yeast - Thermal Shock
Altitude: 1960 m.a.s.l
Producer: Diego Bermudez - Finca El Paraiso
Notes: Lychee, Yellow Fruits, Apple, Peach, Caramel
Diego Bermudez
Diego Bermudez is the true farmer of innovation whose approach is purely scientific. He was one of the firsts in Colombia to start experimenting with fermentation processes, by adding different types of microorganisms and yeasts. By now Diego has developed more than 10 replicable protocols (recipes), so he can produce his profiles on demand.
The basis for this is a strict regimen of almost industrial-style processing where cleanliness and a controlled environment are key. All cherries are washed thoroughly with filtered water to remove all microorganisms present on the skins. After that, he introduces his own recipes of microorganisms into the fermentation process based on an organic compound analysis done on the cherry contents. He then controls the level of fermentation by keeping track of temperature, PH, pressure and other environment variables.
To this point, it’s important to state that certain flavor compounds found in the coffee have not been added, rather they are intentionally formed during the fermentation process using already molecules from present compounds. Diego revealed to us that it would not be profitable to add such compounds that are already expensive in the market, more than the coffee itself. Based on his initial findings, Diego has created a focus on Castillo and Geisha for developing his post-harvest process
The Process
This process begins with the proper harvesting of coffee cherries at the ideal ripening point. The coffee cherries then disinfected with Ozone and transferred to static bioreactors, where they are subjected to a first stage of aerobic fermentation for a period of 12 hours submerged in water with a saccharomyces cerevisiae culture medium. Next, the coffee is pulped and subjected to a second stage of aerobic fermentation in a pressurized rotary fermenter, where thermal shock is applied to fix the aromatic precursors. Finally, the coffee is dried by condensation in the titan.
The process of the profile begins with the proper harvesting of coffee cherries at the ideal point of maturation. Then the coffee cherries are disinfected with ozone and are transferred to the cherry's fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water.
Next, the coffee is pulped and demucilaged; the mucilage and pulp are taken to the pilot plant to carry out the production of the process-specific microorganisms and generate the culture medium that contains the precursors of aromas and flavors produced in fermentation. Then this culture medium is added to the fermentation tanks together with pulped coffee, where they remain for 36 hours under pressure to fix the precursors to the coffee bean. Then, a thermal shock process is carried out to fix a greater number of precursors and seal the coffee for a good drying. The coffee is then dried in a dehumidifier to remove moisture, preserving the coffee's delicate notes and preventing over-oxidation of the coffee bean and stopping metabolic process to prevent over-fermentation.
This coffee has been assessed by Coffee Review, a renowned organization dedicated to guiding consumers towards exceptional coffee quality. Their mission not only aids consumers in discovering premium coffees but also promotes the hard work and dedication of farmers and roasters. For more information on how our Colombia - Cauca YN-05 scored, click here.
Note: To ensure the highest quality, all coffee is roasted to order. This can take 24 - 72 hours after the order has been received and according to the roasting schedule. You will be notified through email when the order has shipped or is ready for local pickup.
