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DIEGO SAMUEL CANDY

Dhs. 135.00

DIEGO SAMUEL CANDY

Dhs. 135.00

producer history

Diego Samuel started with his coffee growing project in Finca El Paraiso in 2008. To him growing coffee was fascinating, he loved visiting his friend’s farms and see them growing coffee. His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there. He began his project by utilizing 2.5 hectares of land. The coffee that was harvested was sold to local coffee cooperatives and that money helped finance his studies in Agricultural Enterprise Management.

Meanwhile, he started building a network of fair and transparent coffee buyers. Luckily we were one of the first roasters that cupped and bought this coffee.

 

Process:

  • Anaerobic fermentation in cherry for 48 hours, it happens in tanks with pressure relief valves at a temperature of 18 degrees Celsius.
  • Pulping
  • Anaerobic fermentation in mucilage stages for 48 hours at 20 degrees Celsius
  • Parchment was washed under thermal shock, first washed with clean water at 40 degrees Celsius and then with clean water at 12 degrees Celsius.
  • Controlled drying process over 34 hours at 35 degrees Celsius under a relative humidity of 25%, until the parchment reaches a moisture content between 10% - 11%.

 

CypherED Profile

Flamboyant, strawberries, red plum, apricot, lush juicy body, candied like finish

Facts

Origin: Colombia

Region: Cauca

Producer: Diego Samuel Bermudez

Altitude: 1,920 m

Varietal: Castillo

Process: Washed

 

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