An aromatic extended-fermentation washed Castillo lot, from a true master of processing.

Born in Bolivar, Cauca, Diego Bermudez has dedicated the last 13 years of his life to gaining a deep understanding of the processing and production of high-end specialty lots. Now considered at the top of his craft after the unique flavours and profiles he has created, he works in a tight-knit unit with his wife, daughters and two brothers on his Paraiso farm in El Tambo.

The Castillo cherries of this lot are anaerobically fermented, pulped, fermented again with mucilage, thermic shock washed at two temperatures and then dried in highly controlled conditions to monitor final levels of bean moisture.

The wonderful result from this multi-award winning Colombian producer is a layered, hugely fruit forward and incredibly aromatic cup. 

Diego Samuel Bermudez Thermic Shock

At Colonna we believe coffee can be exceptional. We embrace creativity and innovation.Join us as we challenge the paradigm of how to achieve amazing coffee.

Colonna is driven by how exciting and incredible coffee can be: its character, its flavour, and the experience it can generate. We look at how to achieve and realise this quality. Overturning norms and stigma to find the true quality is what drives us. We seek to innovate and positively disrupt to explore and maximise quality. 

Diego Samuel Bermudez Thermic Shock

0.0

Diego Samuel Bermudez Thermic Shock