Releases August 17rd 10am EST

Tasting Like: Peach La Croix, Lychee Fruit Tea Finish, Creamy Body, Sparkling Acidity   

Farm: Finca El Parasio
Producers: Multiple 
Variety: Castillo
Process: Duel Fermentation, Thermal Shock
Origin: Cauca, Colombia
Altitude: 1570 - 1850masl

*Prudent Promethium patrons will reconize this as the same coffee previously offered as the "fruit custard". This is a slightly modified roast profile geared more towards peachy fruits and less custardy lychee. I'd say this profile is much more in line with Hydrangea's release of this coffee, possibly a touch lighter, operating closer to ultra light territory - a true light roast that could use a kiss of additional rest time*

Diego Bermudez's work at El Paraiso farms represents more than just innovative coffee processing; it embodies a fundamental rethinking of agricultural production. By applying scientific rigor to traditional practices, he bridges the gap between artisanal craft and modern technology. The resulting coffee not only offers exceptional sensory experiences but also points toward a future where science enhances rather than replaces the natural qualities that make agricultural products unique. In Bermudez's hands, the Castillo variety becomes not just a coffee bean but a canvas for scientific artistry, demonstrating how innovation can respect tradition while transcending its limitations.
Furthermore, his work challenges preconceptions about the Castillo variety itself. Castillo demonstrates remarkable potential under Bermudez's scientific protocols, suggesting that processing methodology may be as important as—or even more important than—genetic variety in determining coffee quality.
The process begins with meticulous harvesting, where only coffee cherries at the optimal ripeness point are selected. These cherries then undergo ozone disinfection, effectively creating a clean slate by eliminating unwanted microorganisms. This purification step enables Bermudez to introduce precisely the microbial cultures taken from the natural microbes in the air and naturally occurring culture such as lactic cultures as well. 
Following disinfection, the cherries enter a 72-hour anaerobic fermentation phase, fully submerged in water. This environment creates specific conditions that encourage particular flavor development while inhibiting undesirable characteristics. After this initial fermentation, the coffee is pulped and stripped of its mucilage—but in Bermudez's system, nothing goes to waste. The removed mucilage and pulp become the foundation for a specialized culture medium, rich in flavor precursors that will later be reintroduced to the beans.
In a second 36-hour fermentation phase, this cultured medium is added back to the coffee beans under pressure. This innovative step forces the flavor precursors to bond with the beans, promoting the presence of  unique bonds that are only activated by such fermentation conditions that create a   unique flavor profile.  A subsequent thermal shock process further fixes these compounds to the coffee, sealing in the desired flavor profile.
The final drying phase demonstrates Bermudez's attention to detail and scientific rigor. To  reduce the  risk of over-oxidation that has the potential to occur in  traditional sun-drying, he employs controlled dehumidification. This technique preserves delicate flavor notes while halting metabolic processes that could lead to over-fermentation.
The resulting experience in your cup is remarkable like no other, from aroma to texture to flavor, a true testament to the coffee of tomorrow.

Includes QR code to applicable Tasting Guide™