Colombia Diego Bermudez Y-05 Candy Crush
An absolute classic from processing pioneer Diego Bermudez – get ready for a vibrant collision of sugary lemon drops and crisp lychee iced tea, fusing effortlessly into sweet juicy peach and a delicate, lingering finish of rose.
- lemon drops
- lychee iced tea
- rose
- peach
Diego Samuel Bermudez Tapia established Finca El Paraiso in 2008 with a bold vision to transform Colombian coffee through science and technology. Located at 1,930 meters above sea level in Piendamó, Cauca, the family-operated farm benefits from a unique microclimate that encourages slow cherry maturation and optimal sugar development. Collaborating with the University of Antioquia, Diego has pioneered a highly industrial, meticulously clean approach to post-harvest processing. By treating the farm as a dynamic laboratory, he has developed over ten replicable protocols that harness specific microorganisms to craft deeply complex, highly customized cup profiles.
This exceptional Castillo lot showcases Diego’s world-renowned double fermentation and signature "Thermal Shock" technique. Following a precise harvest and rigorous purification using UV-C treated water, the cherries undergo an initial anaerobic lactic fermentation in pressurized bioreactors. The coffee is then pulped and transferred to rotary fermenters for a specialized aerobic phase. To permanently lock these intricate, newly developed aromatic compounds into the beans, Diego utilizes a rapid sequence of hot and cold water washes—expanding and contracting the cellular pores. Finally, the coffee is cured using proprietary low-temperature, recirculating-air drying technology, perfectly preserving its highly volatile aromatics to deliver a truly groundbreaking cup.
Variety: Castillo
Process: Advanced Washed, Thermal Shock
Producer: Finca El Paraiso, Diego Bermudez
A sua encomenda é processada e enviada no prazo de 1–2 dias úteis. A entrega demora 1–2 dias úteis em Portugal e 3–5 na UE.
Portes grátis em encomendas acima de 40 €.
Guarde o saco fechado, longe da luz direta e à temperatura ambiente. Para melhores resultados, consuma o café entre o 7.º e o 60.º dia após a torra. Moa-o no momento de o preparar.
Não poupamos no café verde e procuramos trabalhar com os mesmos produtores e importadores ano após ano. Se quiser saber quanto pagámos por um lote ou que pontuação teve na prova, pergunte-nos: teremos todo o gosto em partilhar.
Colombia Jhonatan Gasca Wush Wush Filter
WUSH WUSH MAGIC
Sounds like a spell, drinks like a dream. Modern coffee at its' finest: prized Ethiopian heirloom varietal transformed with Jhonatan Gasca's processing acumen to bring you the brew that will knock your socks off! Prepare for the vividly distinctive skittles and raspberry fizzy acidity diffusing into soothing cane sugar base with occasional but targeted splashes of floral notes. Limited indulgence!
- tropical skittles
- raspberry
- floral
- cane sugar
Sem stock
Colombia Sergio Aranda Gómez Sidra Filter
HOP ON THE FRUTELLA TRAIN
When you let wild yeast do its thing, absolute magic happens. As we brew, Finca Anaya is redifining what Colombian coffee can and will be, delivering the cup that demands your full attention, because it sips like the most decadent, fruity dessert wine: chewy, vibrant blueberry frutella colliding with bright peach, all settling into a rich, lush finish of winey notes and thick honey.
- blueberry frutella
- peach
- winey
- honey
Colombia Franky Hoyos Bourbon Aji Filter
BANANA BUBBLEGUM STRIKES AGAIN.
Franky Hoyos is back, and he's entirely off the rails: with the help of his advanced processing he’s yet again created an massively fun and fruit-forward cup! Get ready for a nostalgic hit of banana bubble gum and sweet blueberry, perfectly balanced by a bright citrus spark and a clean cane sugar finish.
- banana bubble gum
- blueberry
- citrus
- cane sugar