Producers: Diego Samuel Bermudez Tapia, El Paraiso
Region: Cauca, Colombia
Process: Double anaerobic
Notes: Mashed strawberry, pink grapefruit, mangosteen, osmanthus blossom
We do recommend to let this particular coffee to stubilize at least 14 days after roasting. From our experience it just starts to perform 20 days after roasting and will reach it best 1 month plus.
Keep package airtight closed using package zip. Avoid fridge storage.
Double wow to this double anaerobic castillo from Diego Samuel Bermudez and his El Paraiso. We are happy to launch this coffee in the begining of 2020 as it could cheer up us on any grey rainy day out here and beyound (and believe us we do have more such dazs then we can wish). Castillo brings bold citrus notes that open up us a rose grapefruit in this particular lot, double anaerobic process shine through bright notes of straweberry and banana leaf.
Diego Samuel Bermudez Tapia surely mastered modulation of cup flavors depending on pH, culture media, microorganisms and temperature, made serious experimentation with fermentation by non-traditional methods and over last few years El Paraiso sold lots of coffee at a record price at the auctions and gained a history of prominent places all over the competitions.
Diego Samuel’s family, his wife, two daughters and two brothers, is devoted to coffee, and together they work to continue evolving in production.
If you enjoy this coffee by Diego Samuel Bermudez Tapia, you can always learn more about his work in progress by visiting his instagram account @diegosamuel.bermudeztapia
Keep eye on our free shipping codes. We love to offer it as often as we can. Unfortunately prices on shipping are quite insane all over the world thus we must always watch out what is the situation and whether we can afford it right now. When it is available, go ahead! We are happy to do it and it is actually for you! It's a kind of a virtual hug from us to you! Thank you for being a part of SURF SHOP ROASTERY community and please ENJOY!
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