Diego Bermudez Red Plum Thermal Shock

This castillo variety coffee grown by coffee processing innovators Diego Bermudez and Finca El Paraiso in Piendamó, Cauca. The coffee is processed with Diego’s innovative multiple-phase fermentation and Thermal Shock method. Described by Paraiso’s team below:

The process begins with proper harvesting of cherries at ideal maturation. The coffee is then disinfected/sterilized with ozone and transferred to cherry fermentation tanks. There the coffee goes 36 hr anaerobic fermentation. 

The coffee is depulped and the mucilage and pulp goes to the pilot plant to carry out the production of process-specific microorganisms and generate the culture medium that contains the precursos of aromas and flavors produced in fermentation. This culture medium is transferred to the fermentation tanks to join the coffee where they remain in contact for 12 hours under pressure. Then the “thermal shock” process is  carried out by subjecting the coffee to higher temperature water for a determined amount of time, then “shocking” it with cold water. This process aims to fix a greater amount of precursors and “seal” the coffee for optimal drying.

The coffee is dried using a de-humidifier to remove moisture while preventing over-oxidation, stopping any over-fermentation and preserving the coffee’s delicate characteristics.

This coffee is very sweet and jammy, with candy-like raspberry and plum notes as well as fragrant red floral aromas.

Location:  Cauca, Colombia
Producer: Diego Bermudez / Finca El Paraíso
Variety:     Castillo
Altitude:    1,600 – 1,800 m.
Process:   Double Anaerobic Fermentation Thermal Shock Washed