GREEN COFFEE LYCHE DIEGO SAMUEL BERMUDEZ 150 GR - English

Exclusively for within the EU sourced by Velvet Coffee Brussels

• Country: Colombia
• Region: Piendamó, Cauca
• MASL: 2100
• Producer: Diego Samuel Bermudez Tapia
• Harvest: December 2023
• Process: Thermal Shock Washed
• Variety: Castillo
• Notes: Explosion of lychee - vibrant exotic fruits

This is a very tropical coffee. Finca El Paraiso, as the name itself suggests, produces heavenlies coffees. Diego Bermudez is the man behind and a true genius, who's constantly developing and implementing innovative ideas. Finca El Paraiso is a family operation, and his family shares his scientific and entrepreneurial spirit. Diego Samuel and his family have worked together to create a range of high-quality coffees with unparalleled consistency.

The focus is on implementing technologies in all aspects of coffee production. They follow fertilization programs strictly according to the needs of their trees and have developed advanced fermentation, - and wash techniques and add self-collected micro-organisms. Diego has even developed his own environmentally friendly dryers that work on a condensation principle. The basis for this is an industrial-style processing where cleanliness and a controlled environment are key. All cherries are washed with filtered water to remove all microorganisms present on the skin. After that, he introduces his own recipes of microorganisms into the fermentation process based on an organic compound analysis done on the cherry contents. He then controls the level of fermentation by keeping track of temperature, PH, pressure, and other environment variables.

This castillo lot has been named "Lychee explosion" - expect strong exotic lyche flavors in your cup; the intensity of the aromas being explained by the above cited fermentation process.
To this point, it is important to state that certain flavor compounds found in the coffee have not been added, rather they are intentionally formed during the fermentation process using molecules already present.

The main process is anaerobic lactic fermentation with a thermal shock washing (cold and warm water). Thermal shock is a term "invented" by Diego and is a process which aims to transfer and fix the aromas developed by fermentation by washing the beans first in very hot water (40 degrees) and thereafter in cold water (12 degrees).