Origin
El Paraíso, Cauca
Altitude
1960 MASL
Process
Thermal Shock Washed
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Decaf Colombia Diego Bermudez
Key Lime & Tres Leches
$44.00 CAD
THE DEETS
A super tasty and fun decaf from Diego Bermudez!
Diego Bermudez produces outstanding coffee at his farm, El Paraíso. Diego is known for pushing the boundaries of fermentation and processing. We're fortunate to work with Diego and team, and we're proud to share the results with you.
The team harvests the ripest cherries and rinses them with ozone. The cherries are then fermented anaerobically for 48 hours with water and yeast. The coffee is pulped and fermented again. Fermentation is stopped with a thermal-shock wash. The coffee is dried in a humidifier and decaffeinated using the sugarcane process.
This is a fun, super-tasty decaf coffee. It's complex, but crushable. Look for subtle hints of key lime, plum, tres leches cake, and brown sugar in the cup.
Aeropress XL
Grind: 0.275mm
Dose: 23g
Water: 350g
Temp: 205°F
Time: 2:00
TDS: 1.36
Breville Espresso
GRIND: 6
DOSE: 16g
YIELD: 40g
TEMP: 205°F
TIME: 0:22
TDS: 8.16
Hario V60
GRIND: 0.500mm
DOSE: 20g
WATER: 320g
TEMP: 205°F
TIME: 3:50
TDS: 1.27
REST IN PEACE
We recommend letting fresh coffee rest to allow the beans to stabilize. This will result in a sweeter, more expressive cup. We rest washed coffees 5–10 days, naturals 10–15 days, and experimentals 15–30 days.
