ORIGIN
Piendamó
ELEVATION
1930 MASL
VARIETY
Castillo
PROCESS
Double Anaerobic Thermal Shock
ROAST COLOR
73.00 Agtron
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Colombia Diego Bermudez Castillo M-03
Spice Cake & Honey
$49.00 CAD
THE DEETS!
CINNAMON AND MAPLE BUNS FOR DAYS FROM DIEGO BERMUDEZ!
Diego 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. Think cinnamon roll and spice cake.
BREW RECCS
Aeropress XL
Grind: 0.425mm
Dose: 22g
Water: 360g
Temp: 205°F
Time: 1:30
TDS: 1.3
Breville Espresso
GRIND: 6
DOSE: 16g
YIELD: 36g
TEMP: 205°F
TIME: 0:27
TDS: 8.58
Hario V60
GRIND: 0.425mm
DOSE: 20g
WATER: 320g
TEMP: 205°F
TIME: 3:20
TDS: 1.42
WHAT'S
AGTRON?
Agtron is a scale used to measure the color of roasted coffee by shining light onto a coffee sample and measuring the reflected light to assign a numerical value. It provides an objective way to track roast development and maintain consistency.
