COLOMBIA - Diego Bermudez Buttercream Omni for Espresso & Filter (Anaerobic Thermal Shock Washed)
COLOMBIA - Diego Bermudez Buttercream Omni for Espresso & Filter (Anaerobic Thermal Shock Washed)
COLOMBIA - Diego Bermudez Buttercream Omni for Espresso & Filter (Anaerobic Thermal Shock Washed)

COLOMBIA - Diego Bermudez Buttercream Omni for Espresso & Filter (Anaerobic Thermal Shock Washed)

Regular price $250.00
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September (Ottawa)

Colombia - Diego Bermudez Buttercream Omni 250g

Impressions: Cardamom, Cinnamon, Honey, Pistachio, Buttercream Frosting
Process: Anaerobic Thermal Shock Washed
Producer: Diego Bermudez 
Variety: Castillo  
Altitude: 1930 MASL 
Region: Cauca 
Country: Colombia 
Farm: El Paraiso

This coffee is unique and truly unlike anything we've had before. To us in the cup it tastes sweet and spicy like our favourite deserts. We get cardamom, cinnamon, honey, pistachio and buttercream frosting. 

The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness.
Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water and Lactobacillus in milk culture medium.
Then the coffee is pulped and mix with the leachates collecting in the cherry fermentation, to put increase the level of precursors in the seed and then a thermal shock wash process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process.