A new batch of Colombian coffee with notes of blueberry & violet candy, a gourmet and sweet coffee!
The double anaerobic fermentation gives this coffee a floral side mixed with a lactic acidity, a surprising and delicious mix.
Method Double Anaerobic Fermentation
Producer Diego Samuel Bermudez
Diego Samuel Bermudez
The farm focuses on the critical and complex technology and processes involved in producing coffee of this quality. All selected lots are from the Castillo variety, dispelling the myths that still question the quality of this variety when the raw product is processed further to bring out its true potential.
Precise fermentation process :
1. Anaerobic fermentation in cherry for 48 hours in tanks with valves at a temperature of 18° Celsius.
2. Remove the pulp
3. Anaerobic fermentation with mucilage for 48 hours at 20° Celsius
4. Heat shock washing. First wash at 40° Celsius then at 12° Celsius.
5. Controlled drying for 34 hours at 35° Celsius and a relative humidity of 25%, until grain humidity reaches 10% - 11%.