COLOMBIA - Finca El Paraiso - Diego Bermudez
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Farmer: Diego Bermudez
Farma: Finca El Paraiso
Altitude: 1900 m n.m.
Variety: Geisha, Castillo
Processing: experimentální (anaerobic lactic fermentation with a thermal shock washing)
Flavor Profile: cotton candy, rum pralines, wild strawberries
Recommended preparation: filter
Geisha is a hybrid variety from the genus Arabica, often associated with the information that it comes from Panama, although the first coffee trees of this species did not grow in Panama until the 60s of the last century. It originally comes from the Kaffa region of Ethiopia, where it was discovered in 1931, specifically in the Gori Gesha forest. Subsequently, the plant was transported to Latin America, where it was cultivated and spread further. Geisha is known for its unique flavor profile, which is typically floral and intensely fruity. The specific fruit flavor may vary depending on the country of origin and subsequent processing of the coffee beans.
It is a hybrid of the Caturra variety, which originated in the 70s in Colombia. The variety was bred due to frequent coffee rusts, which caused frequent fluctuations in coffee production, and is highly resistant to rust. It has a higher yield than Caturra and Colombia and is the most commonly grown cultivar in Colombia. We can recognize it due to its larger grains and it is popular mainly due to its resistance to the already mentioned coffee rust.
The farm has a mild humid microclimate, which is greatly influenced by the winds from the Pacific in the east, which create regular temperature differences. Due to the high altitude (on average 1930 m above sea level), the grains ripen slowly and have more time to produce sugars.
This is an experimental treatment that was invented by Diego Bermudez himself. They are among the first in Colombia to start experimental processing by adding different microorganisms and yeasts.
Diego has now developed over 10 replicable protocols (recipes) so he can create his profiles on demand. Although he shares a lot of information from his recipes, he keeps the main secret of his craft to himself.
The main process
1) Coffee harvest composed of 95% ripe cherries, 5% pinto cherries (semi-ripe).
2) Washing the cherries with filtered water to reduce the microbial load.
3) The first phase of cherry fermentation lasts 48 hours, cherries are fermented in anaerobic bioreactors with a pressure valve at a temperature of 18 °C.
4) We move on to fermentation of the peeled grains still wrapped in parchment and covered with a layer of "slime" (mucilage) for 48 hours at a temperature of 21°C.
5) This is followed by a cold water wash (Thermal Shock, a term coined by Diego) in order to transfer and fix the secondary aromas developed in the different stages of fermentation).
Heat shock process
Anaerobic lactic fermentation with a thermal shock washing
*Anaerobic lactic fermentation with heat shock washing*
1) Water at a temperature of 40°C.
2) Water at a temperature of 12°C.
The drying process
1) Controlled drying of the coffee beans for 34 hours, with air recirculation at a temperature of 35°C and a relative humidity of 25%, until the bean reaches a moisture content between 10% and 11%
filtered coffee - V60, aeropress