What we tasted: Grape Jelly | Dark Chocolate | Apricot
Origin: Colombia
Processing: Washed - Extended Fermentation
Varietal: Castillo
Producer: Diego Samuel Bermudez
Altitude: 1500 MASL
Ideal for: All Brew Methods
Diego Samuel Bermudez is a prominent figure in the coffee industry, renowned for his contributions from the family-owned El Paraiso farm located in Cauca, Colombia. The farm, sprawling over 27 hectares in El Tambo, Cauca, boasts a diverse array of coffee varietals including Castillo, Colombia, Caturra, Pink Bourbon, and Geisha. With a strong emphasis on technological advancements and a meticulous approach to cultivation and processing, El Paraiso consistently produces exceptional and memorable coffees.
In this Castillo lot from El Paraiso the cherries undergo a 28-hour fermentation period before pulping, followed by a thermal shock washing process involving water temperatures of 40 and 12 degrees Celsius. The beans are then meticulously dried before being prepared for export.
The resulting cup boasts exceptionally vibrant and fruity flavours. Expect tasting notes reminiscent of Grape Jelly, juicy apricot, and dark chocolate. This coffee shines best when brewed via a filter method such as pour-over, or savoured as an espresso where it reveals additional layers of complex, sour candy-like flavours.
El Paraiso - Diego Samuel Bermudez | Limited Edition
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