Description
About Diego Samuel Bermudez
About Diego Samuel Bermudez
Diego Samuel who was born in Bolivar, Cauca has dedicated the last 13 years of his life to growing coffee and to also gaining a deep understanding and knowledge on the processing and production of high-end specialty coffee that is almost unparalleled in the unique flavour and profiles produced.
As part of a tight knit family Diego works on their farm in Cauca with his family. Together they are involved on the pursuit of continual learning and striving to achieve the next level with their processing. They built their own lab on the farm to firstly understand about cupping and roasting so they could then start to curate their own fermentation protocols for them to begin experimenting with. These experiments and novel approach to coffee have allowed to him to soar and exceed winning several awards from 2015 onwards.
As well as being an accomplished cupped Diego has also achieved the CQI level 2 processing course qualification which allowed him to get a base for seeing how cup profiles could be guided depending on microorganisms, ph and temperature. The Villa Esperanza - Paraiso farm in El Tambo, Cauca covers 27 ha of land and is planted with Castillo, Colombia, Caturra, Pink Bourbon and Geisha. The farm focuses on
technology and the critical processes that and intricate in producing coffee of this mark. From the selection to the meticulous drying which is done in a way to mitigate the changeable climatic conditions allowing them to replicate coffees of such high standards.
All these lots selected come from the Castillo or Caturra variety, which again disproves myths that still question the quality this varietal can produce when the treatment of the raw product is taken into such depth to draw out its light and true potential.
1. 95% of the cherries are picked fully ripe and another 5% are picked on-ripe.
2. Cherries are washed with sterlized water that to lower the microbe quantity.
3.The first phase of cherry fermentation is an anaerobic process of 48 hours in tanks that have a pressure valve in order to release high pressures of gas created. This is done at 18 degrees celsius.
4. Depulping of the cherries.
5. Second phase of fermentation in mucilage: Anaerobic process for 48 hours at 18 degrees celsius with Lactobacillus added to the mix (2g per kg of coffee).
6. Washing with thermal shock (this shock helps transferring and fixing secondary aromas developed in the different fermentation phases of the microbean crop)
6.1 The first part of the washing is done at 45 degrees celsius.
6.2 The second part of the washing is done at 5 degrees celsius.
7. Controlled drying for 28 hours with recirculation air at 40 degrees celsius and 25% humidity, until the coffee is between 10-11%.
8. The coffee is packed in grainpro and set to rest for 15 days to stabilize the process it went through.
9. The coffee goes through the dry milling plant with electronic and manual selection.
