Colombia,Finca El Paraiso Lot P02 Thermal Shock
Colombia,Finca El Paraiso
Lot P02 Thermal Shock
Region: Piendamo, Cauca
Altitude: 1900 MASL
Crop Year: 2021
Producer: Diego Samuel Bermudez tapia
Process: Thermal Shock Washed
Tasting Notes: Red Plum, Golden Raisin, Rose Hips
Diego Samuel Bermudez A very well-known Producer in Colombia,
with his very innovative approached in coffee processing. Their processing lab, Wet and dry mill is by far the most advance technology we have ever seen.
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 Located In the region of Cauca at 1960 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.
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.
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 grainpro and stabilized for 15-30 days.