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 starts to perform after 20 days even better.
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