This coffee was roasted by the Dutch roastery DAK Coffee Roasters, and the beans come from Colombia, specifically from a farm owned by Diego Samuel Bermúdez. The coffee, which has the unusual name Milky Cake, truly resembles vanilla cake on the first sip. On the second sip, you’ll discover notes of pistachio, cardamom, and honey.
The 34-year-old Diego Samuel Bermúdez was born in Bolívar, in the Cauca region, where he and his wife, two daughters, and two brothers have been growing coffee for 13 years. During this time, he has gained countless experiences and knowledge in areas such as cultivation, harvesting, and processing specialty coffee. A few years ago, they built a laboratory on their farm where they roast and taste their coffee. Diego is not afraid to experiment, and thanks to this, he has received numerous coffee awards worldwide since 2015. Diego’s farm spans about 27 hectares of fertile land, and they grow four varieties: Castillo, Colombia, Caturra, and Geisha. The farm focuses on technology and critical processes that are essential in the production of this coffee, from selection to careful drying, done in a way that mitigates variable climatic conditions and allows them to produce coffees of the highest standards.
The experimental process known as "thermal shock", developed by Diego Samuel Bermúdez himself, is an innovative processing method that ensures the optimal release of unique flavors and aromas. Every step of this process is carefully controlled and optimized, from adding yeasts to fermentation time or the temperature of the tanks and water. It begins with a 48-hour anaerobic fermentation of the cherries in tanks with a vent at a temperature of 18°C. This is followed by 96 hours of anaerobic fermentation of the cherries with mucilage at the same temperature of 18°C. After that, the first wash of the coffee beans is done at 40°C, which creates the aforementioned thermal shock. The second wash is performed at a temperature of 12°C. After this process, the coffee undergoes 34 hours of drying at a temperature of 35°C and humidity of 25%, until the beans reach a humidity of 10-11%. The entire process is designed to offer a completely new and unique experience for coffee lovers.
- Altitude: 1730 meters above sea level