Legendary farmer Diego Samuel Bermudez is back and has undergone a revolution! This time, Kmen Coffee Roasters has prepared this gem for you, which has been processed using the thermal shock washed method, which is absolutely typical for this legend. Your taste buds will be awakened by an explosion of sweet vanilla ice cream, refreshing lavender lemonade, and the aroma of cinnamon from pumpkin snails. A cup of filtered Colombian coffee will create an experience you won't want to forget. So take a moment for yourself and enjoy the sweet explosion of flavors to the fullest!
37-year-old Diego Samuel was born in Bolivar in the Cauca region, where he has been growing coffee for 16 years with his wife, two daughters and two brothers. During that time, he has gained incredible experience, knowledge and understanding of growing, harvesting and processing specialty coffee. A few years ago, they built a laboratory on their farm where they roast and taste their coffee. After harvesting, they can roast the coffee on their farm and evaluate it better. They also started experimenting more and, as a result, have won many coffee awards around the world since 2015. Diego's Villa Esperanza farm, located at an altitude of 1,700 meters above sea level, covers 27 hectares of fertile land. The farm grows Castillo, Pacamaru, Geisha, and Laurina varieties. The farm focuses on technology and critical processes that are complex in the processing of this coffee. From selection to careful drying, which is carried out to mitigate variable climatic conditions and enable the replication of coffees of such high standards.
The processing of this lot begins with harvesting the coffee cherries at the right point of ripeness. After harvesting, Diego disinfected the cherries with ozone and sealed them in fermentation tanks filled with water for 72 hours, adding milk cultures ( Lactobacillus microorganisms). He then removed the pulp from the beans and mixed them with the extract produced during fermentation to enhance the aroma. He ended the entire fermentation process with a heat shock (washing the coffee with water at 40°C and then with water at 12°C), which fixed the distinctive flavor in the beans. Diego uses precise bioreactors for fermentation, which measure everything from time, temperature, pH, sugar content, and microbial load, giving him full control over the entire process. The final step in processing is drying in a dehumidifier, which removes moisture, prevents excessive oxidation of the coffee beans, and preserves the delicate flavor notes. The result is an exceptionally aromatic coffee with floral, citrus, spice, and cinnamon flavors.
- Altitude: 1700 m above sea level.