Perc Coffee
Colombia Diego Bermudez Castillo M-03
Colombia Diego Bermudez Castillo M-03 is a Colombia, Anaerobic, Castillo, Colombia coffee from Perc Coffee.
In stock 30+ days
Details
- Origin
- Colombia
- Process
- Anaerobic
- Variety
- Castillo, Colombia
Available Sizes▾
- 113g — $17.00 ($15.04/100g)
- 368g — $34.00 ($9.24/100g)
- 368g — $31.00 ($8.42/100g)
- 907g — $78.00 ($8.60/100g)
- 2267g — $155.00 ($6.84/100g)
Colombia Diego Bermudez Castillo M-03
Colombia Diego Bermudez Castillo M-03 is a Colombia, Anaerobic, Castillo, Colombia coffee from Perc Coffee.
In stock 30+ days
Details
- Origin
- Colombia
- Process
- Anaerobic
- Variety
- Castillo, Colombia
Available Sizes
- 113g — $17.00 ($15.04/100g)
- 368g — $34.00 ($9.24/100g)
- 368g — $31.00 ($8.42/100g)
- 907g — $78.00 ($8.60/100g)
- 2267g — $155.00 ($6.84/100g)
Similar coffees to this Colombia Anaerobic Castillo, Colombia
Diego Bermudez - Red Plum
Piendamó, Cauca, Colombia Castillo
Black & White
$28.00
CINNAMON ROLL | DIEGO BERMUDEZ M-03 CASTILLO
Anaerobic
Good Brothers Coffee
$18.99
Colombia Nogales Nativo, Colombia
Pitalito, Colombia Anaerobic Washed Colombia & Caturra
Helm
$16.00
Lychee - Thermal Shock Washed Colombia
Colombia Thermal Shock Washed Castillo
Moxie Coffee Co.
$28.00
Las Margaritas - Sudan Rume - Cafe Granja La Esperanza (Colombia)
Colombia Anaerobic
Nostos Coffee
$57.63
Argote Anaerobic
Génova, Nariño, Colombia 3 x 24hr fermentation, dried on raised beds. 90% Castillo, 10% Caturra
Shokunin Coffee
$18.51
Description
CINNAMON AND MAPLE BUNS FOR DAYS FROM DIEGO BERMUDEZ! Diego Bermudez is an award-winning coffee producer known for his outstanding coffee and innovative processing techniques. He operates a lab where he applies scientific methods to maximize his coffee's potential. Harvest begins with hand-picking the ripest cherries, disinfecting them with ozone, and transferring them to bioreactor tanks. There, they ferment anaerobically for 72 hours at 20 °C, submerged in water and Lactobacillus medium. The coffee is then pulped, with leachates collected during fermentation, and thermal shocked to fix precursors and prepare the coffee for drying. It's then dried in a dehumidifier at 35°C and 25% relative humidity for 34 hours until reaching a moisture content of 10.5%. The result is warm, comforting, and complex coffee. It is not fruity or funky; this coffee focuses on sweet, baking spices. Think cinnamon roll and spice cake.
