Roastery

COLOMBIA DIEGO SAMUEL: Specialty Coffee Roasted at Meron

04/01/2022

COLUMBIA DIEGO SAMUEL

Explore the tasting notes of a single origin specialty coffee sourced from Columbia freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

 

The farm 

Finca El Paraiso is a family-run business. Diego Samuel Bermúdez Tapia and his family have created a range of high-quality coffees with unmatched consistency. The staff, consisting of 4 family members and 8 employees, is focused on innovation in all aspects of coffee production.

 

The farmer

Diego achieved this result by implementing rigorous fertilization programs, developing advanced fermentation and washing techniques, and controlling the fermentation with self-produced microorganisms. Diego has even created his own ecological dryers that run on condensation principles.

He was among the first in Colombia to start experimenting with fermentation processes by adding different microorganisms and yeasts. By now, he has developed various recipes with a high degree of repeatability based on a rigorous approach to processing in an almost industrial style, in which cleanliness and a controlled environment are essential.

 

The processing

The cherries are washed thoroughly with filtered water to remove all the microorganisms present on the skins. Subsequently, specific microorganisms are introduced into the fermentation process. Diego controls the fermentation level by keeping track of temperature and PH.

Its experimental thermal shock process, using cold and hot water, ensures that the beans’ unique flavors and aromas are best absorbed. Each fermentation variable is controlled and optimized: from the yeasts added, to the fermentation time, to the temperature of the tank or water. Some phases of this experimental process:

  • 48-hour anaerobic fermentation of cherries in vats with vent valve at 18 ° C
  • 96 hours of anaerobic fermentation of cherries in pulp (with mucilage) at 18 ° C
  • first wash at 40 ° C to create a thermal shock.
  • second wash at 12 ° C
  • 34 hours of drying at 35 ° C and 25% humidity until the beans reach 10-11% humidity.

 

Take a look at the cup profile:

Country of origin: Colombia

Farm:Finca El Paraiso

Farmer:Diego Samuel Bermudez

Elevation:1930m

Proc. Method: Thermal Shock Fermentation

Region: Cauca

Variety: Castillo

Tasting notes: hibiscus, red plums, blood orange, nectarine, berry candy

 

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