The latest arrival to our Iconic Collection is a special fermentation, castillo from Colombia. Grown and processed by Diego Bermudez we unpack this unique processing method that has produced this incredible coffee. Diego Bermudez #2 is a limited edition coffee.
Varietal characteristics are an interesting topic in coffee, we’ve associated certain flavour profiles with particular varieties over the years and grown to like and expect things from those coffees. Diego is innovating new ways of expressing coffee; this Castillo fermentation is a perfect example of that.
Historically Castillo isn’t a variety associated with top lots or the best flavour profiles, it’s often been kicked to the curb and not given the attention perhaps it should have been. This coffee shows what can be achieved when care and attention are brought to lots. Some may even surprise you, as I can assure you this lot surprised us.
The process is labour intensive and involves the following steps:
- Anaerobic fermentation in cherry for 28 hours in tanks with relief valves at a temperature of 19 degrees Celsius.
- Pulping of the coffee
- Anaerobic fermentation with mucilage for 40 hours at 21 degrees Celsius.
- Thermic shock washed. First, washed with water at 40 degrees Celsius and then water at 12 degrees Celsius.
- Controlled drying for 28 hours at 42o Celsius and a relative humidity of 25% until reaching a bean moisture between 10% - 11%.
The result in the cup? A complexity we’ve not experienced before. With flavours of Raspberry skittles, Haribo peach, Strawberry candy you can’t afford to miss out on trying this amazing lot. Try this limited edition coffee before it runs out!