Diego Bermudez - Y-05 Castillo - 200g

Diego Bermudez - Y-05 Castillo - 200gFlavour Notes Lychee, Peach, Strawberry Tropical Fruit Location: Cauca, Colombia Producer: Diego Bermudez Finca El Paraso Variety: Castillo Altitude: 1,600 1,800 m. Process: Double Anaerobic Thermal Shock Diego Bermudez and the team at Finca El Paraiso in Cauca Colombia are often known for their meticulous processing and inventive methods. As a product from Diego Bermudez, the Y 05 Castillo boasts a fan favorite flavor profile that balances tropical

Flavour Notes- Lychee, Peach, Strawberry - Tropical Fruit

Location:  Cauca, Colombia
Producer: Diego Bermudez/Finca El Paraíso
Variety:    Castillo
Altitude:    1,600 – 1,800 m.
Process:   Double Anaerobic Thermal Shock

Diego Bermudez and the team at Finca El Paraiso in Cauca Colombia are often known for their meticulous processing and inventive methods.

As a product from Diego Bermudez, the Y-05 Castillo boasts a fan-favorite flavor profile that balances tropical and complex notes without any overpowering "funk." This coffee offers a bouquet of flavors, from floral and aromatic lychee to sweet citrus notes reminiscent of mandarins. Other fruits like pineapples, peaches, strawberries and kiwi all make appearances, allowing the consumer to choose their preferred taste. Overall, it's similar to joyfully slurping the juice from a fruit cocktail cup – sweet, fruity, and delectable.

The process begins with proper harvesting of cherries at ideal maturation. The coffee is then disinfected/sterilized with ozone and transferred to cherry fermentation tanks. There the coffee goes 36 hr anaerobic fermentation. 

The coffee is depulped and the mucilage and pulp goes to the pilot plant to carry out the production of process-specific microorganisms and generate the culture medium that contains the precursos of aromas and flavors produced in fermentation. This culture medium is transferred to the fermentation tanks to join the coffee where they remain in contact for 12 hours under pressure. 

Then the “thermal shock” process is then carried out by subjecting the coffee to higher temperature water for a determined amount of time, then “shocking” it with cold water. This process aims to fix a greater amount of precursors and “seal” the coffee for optimal drying.

The coffee is dried using a de-humidifier to remove moisture while preventing over-oxidation, stopping any over-fermentation and preserving the coffee’s delicate characteristics.