This Colombia coffee comes from El Paraiso farm, produced by Diego Samuel Bermudez, a specialist in microbiology-driven fermentation. The coffee undergoes a highly experimental processing: cherries are disinfected with ozone, then anaerobically fermented for 72 hours submerged in water, followed by pulping and demucilaging. A culture medium with isolated microorganisms from peach and mango peel, combined with specific yeasts, is applied for 36 hours under pressure. A thermal shock process follows to fix flavor precursors, then the beans are dried in a dehumidifier. The result is a juicy, fruit-forward cup with notes of peach, lychee, vanilla, mango, and green apple.
A specialty coffee roastery that offers a wide variety of single-origin coffees and blends, with a focus on freshness and highlighting the diverse flavors of different coffee-growing regions.
