{"title":"THREE DOT","description":"","products":[{"product_id":"colombia-diego-bermudez-castillo-m-03","title":"Colombia Diego Bermudez Castillo M-03","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCINNAMON AND MAPLE BUNS FOR DAYS FROM DIEGO BERMUDEZ!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan\u003eDiego Bermudez is an award-winning coffee producer known for his outstanding coffee and innovative processing techniques. He operates a lab where he applies scientific methods to maximize his coffee's potential. Harvest begins with hand-picking the ripest cherries, disinfecting them with ozone, and transferring them to bioreactor tanks. There, they ferment anaerobically for 72 hours at 20 °C, submerged in water and Lactobacillus medium. The coffee is then pulped, with leachates collected during fermentation, and thermal shocked to fix precursors and prepare the coffee for drying. It's then dried in a dehumidifier at 35°C and 25% relative humidity for 34 hours until reaching a moisture content of 10.5%. The result is warm, comforting, and complex coffee. It is not fruity or funky; this coffee focuses on sweet, baking spices. 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It's located in the Amazonian Andes of northern Peru and comprises 189 members. Their mission is to produce the highest-quality coffee while improving the lives of its members. Harvest begins with the careful selection of fully ripe cherries, followed by careful sorting for quality. The coffee is then taken to the mill, where it is processed naturally on raised beds to a moisture content of 11%. 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His commitment to innovation and quality has established him as an industry leader. He oversees every step of production, from seed selection and advanced farming techniques to precision post-harvest processing. Harvest begins with handpicking perfectly ripe cherries. They’re rinsed twice to remove debris and reduce the microbial load, ensuring the inoculated yeast is the dominant fermenting organism. They’re then sorted by density, depulped, and placed in sealed containers to ferment anaerobically for 120 hours with coffee yeast. They’re rinsed again to prevent further fermentation and transferred to a solar-drying room with Integrated Pulse Technology to slowly dry to an ideal moisture content of 10.5%. 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