Origin
Piendamó
Elevation
1960 MASL
Process
Adv Washed P-02
Skip to product information
SUPER POWER PLUM
Plum & Raspberry
$33.00 USD
PLUM MADNESS FROM DIEGO BERMUDEZ!
Diego Bermudez is known for pushing the boundaries of fermentation and processing at his farm, El Paraiso, and this Red Plum P-02 lot is a great example. We're stoked to work with the team at El Paraiso, and we're super excited to share the results with you. Harvest starts with hand-picking the ripest cherries and floating them to remove any density defects. The cherries are then disinfected with ozone and placed in tanks to ferment anaerobically in water and red plum culture for 36 hours. The coffee is pulped and demucilaged, and fermented for 12 hours. The coffee undergoes a thermal shock to fix precursors and is dried in a dehumidifier to 10.5% moisture. The result is fruity and sweet with lush notes of red plum, raspberry, panela, and honey.
BREW RECCS
Aeropress XL
Grind: 0.300mm
Dose: 23g
Water: 350g
TEMP: 205°F
Time: 2:00
TDS: 1.32
Breville Espresso
GRIND: 4
DOSE: 16g
YIELD: 40g
TEMP: 205°F
TIME: 0:27
TDS: 7.95
Hario V60
GRIND: 0.475mm
DOSE: 20g
WATER: 320g
TEMP: 205°F
TIME: 3:10
TDS: 1.36
REST IN PEACE
We rest fresh coffee to allow it to off-gas, resulting in a sweeter, more expressive cup. We rest washed coffees 5–10 days, naturals 10–15 days, and advanced 15–30 days.
