
Origin
Tunia, Cauca

Altitude
1930 MASL

Process
Double Anaerobic Thermal Shock

Spice Cake & Honey
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Cinnamon and maple buns from days from Diego Bermudez!
Diego Bermudez is an award-winning coffee producer known for his outstanding coffee and innovative processing techniques. His processing methods are truly scientific. He has a laboratory where he uses scientific methods to enhance the maximum potential of his coffee. The team at El Paraiso takes the harvest seriously, hand-picking the ripest coffee cherries. The cherries are then disinfected with ozone and transferred into bioreactor tanks, where they ferment anaerobically for 72 hours at 20 °C while submerged in a water and Lactobacillus milk culture medium. The coffee is then pulped, with the leachates collected during the fermentation process. The seeds then undergo a thermal shock process to fix the precursors and seal the coffee for drying. The beans are dried in a dehumidifier for 34 hours at 35°C and a relative humidity of 25%, until they reach a moisture level of 10%-11 %. The coffee is stabilized in sealed bags in the dark for 30 days and stored in a cool place. The result is a super complex coffee, but in a warm, comforting way. It’s not super fruity or funky; this coffee is all about sweet, baking spices. It falls somewhere between a cinnamon roll and a spice cake.
We allow fresh coffee to rest before drinking it. This give the volatility of the roast time to subside, and the sweetness and character comes alive and shines. We rest washed coffees for 5–10 days, natural coffee for 10–15 days, and experimental processed lots for 15–30 days to reach their maximum potential.