Colombia - Finca El Paraiso Lot P02 Thermal Shock

Diego Samuel Bermudez is a very well-known producer in Colombia, with his very innovative approaches in coffee processing.

Their processing lab, wet and dry mill is by far one of the most advanced technologies we have ever seen in coffee.

Their team is full of passionate coffee people pushing the boundaries for coffee innovation making sure they are ahead of the game.

His farm Finca El Paraiso is located in the region of Cauca at 1,960 masl.
A great microclimate from the constant breezes from the Pacific Ocean, the volcanic soils on which he grows crops and the environmental conditions, are the best starting point for his excellent coffees.

Here are the main steps of what Diego did with the processing.
1. Harvesting of 90% ripe cherries, 10% of pintonas (semi-ripe) cherries.
2. Wash the cherry with ozonated water to decrease the microbial load.
3. First phase of fermentation in aerobic cherry (oxidation) for 60 hours in tanks with pressure relief valve at a temperature of 18 degrees Celsius.
4. Pulped
5. Second phase of fermentation in anaerobic mucilage for 36 hours at 18 degrees Celsius with the addition of Leuconostoc bacteria.
6. Thermal shock washing (in order to transfer and fix the secondary aromas developed in the different fermentation phases of the culture medium).
7. First: Water at 35 degrees Celsius.
8. Second: Water at 12 degrees Celsius.
9. Controlled drying for 29 hours, with air recirculation at a temperature of 35 degrees Celsius and relative humidity of 25%, until reaching a grain humidity of between 10% and 11%.
10. Packaged in grain pro and stabilized for 15-30 days.