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 reminds you of vanilla cake on the first sip. On the second sip, you'll also discover notes of pistachio, cardamom, and honey.
The 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 countless experiences and knowledge in coffee cultivation, harvesting, and processing. 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 won numerous coffee awards worldwide since 2015. Diego’s farm spans approximately 27 hectares of fertile land. They grow four varieties of coffee: Castillo, Colombia, Caturra, and Geisha. The farm focuses on technology and critical processes that are essential in processing this coffee. From selection to careful drying, the process is done in a way that mitigates the effects of variable climatic conditions, enabling the production of coffee to 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, whether it's the addition of yeasts, fermentation time, or the temperature of the tanks and water. It starts 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 18°C. After that, the first washing of the coffee beans is done at 40°C, which creates the thermal shock mentioned earlier. The second washing is done at a temperature of 12°C. After this, there is 34 hours of drying at 35°C and 25% humidity until the beans reach 10-11% humidity. The entire process is designed to offer a completely new and unique experience for coffee lovers.
- Altitude: 1730 meters above sea level