Profile:Lemonade, Sweet Peach, Juicy, Complex Area: El Tambo, Cauca Farm: Villa Esperanza, Diego Bermudez Varietal: Castillo Processing: Anaerobic Red Plum
Diego Samuel Bermudez was greeted by coffee-growing 13 years ago. He is a convinced dreamer who found in coffee, alternatives and new possibilities in the processes of farming, processing, production and marketing of high-quality coffees. This lot has a process termed Red Plum by Diego Samuel, which allows a high production but aromatically weak variety, such as the Castillo variety, to stand out in the cup with clear notes of wild red fruits. The process according to Diego Samuel is made up of five stages: 1. Anaerobic fermentation in cherry for 48 hrs. in tanks with relief valves at 18ºC, 2. Pulping 3. Anaerobic fermentation in mucilage for 48 hrs. at 20ºC. 4. Washing with thermal shock: first with 40ºC water and then with 12ºC water, 5. Controlled drying for 34 hrs. at 35ºC with a relative humidity of 25% until the beans reach a target humidity between 10% and 11%.
A very intense and juicy fragrance of lemonade, sweet peach, aromas of red fruits and butter remain in the mouth with bright acidity, finally, a long aftertaste that suggests wild fruits.