This coffee was roasted by the Dutch roastery DAK Coffee Roasters and the beans come from Colombia, specifically from the farm owned by Diego Samuel Bermúdez. The coffee, which bears the unusual name Milky Cake, really does resemble a vanilla cake with the first sip. In the second sip, you'll also discover notes of pistachio, cardamom, and honey.
34-year-old Diego Samuel Bermúdez was born in Bolívar, in the Cauca region, where he, along with his wife, two daughters, and two brothers, has been growing coffee for 13 years. During this time, he has gained invaluable experience and knowledge in the areas of cultivation, harvesting, and processing of 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 earned numerous coffee awards worldwide since 2015. Diego's farm spans approximately 27 hectares of fertile soil. The farm grows four varieties: Castillo, Colombia, Caturra, and Geisha. The farm focuses on technology and critical processes that are important in processing this coffee, from selection to meticulous drying, all done in a way that mitigates the variable climatic conditions and allows them to produce coffees of the highest standards.
The experimental process "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 monitored and optimized, from the addition of yeasts, the fermentation time, to the tank and water temperature. The process begins with a 48-hour anaerobic fermentation of the cherries in tanks with an air vent at a temperature of 18°C. This is followed by 96 hours of anaerobic fermentation of the cherries in the pulp (with mucilage), also at 18°C. Then, the first wash of the coffee beans takes place at 40°C, which creates the aforementioned thermal shock. A second wash is carried out at 12°C. After this, there is 34 hours of drying at 35°C and 25% humidity until the beans reach 10-11% moisture content. The entire process is designed to provide coffee lovers with a completely new and unique coffee experience.
- Altitude: 1730 meters above sea level