Salma - Thermal Shock Washed Geisha - Colombia

Highlights

“Diego Samuel Bermudez has grown coffee at Finca El Paraiso in Piendamó, Cauca since 2008 and names his signature processes after his daughters; this one is Salma. Cherries are picked past ripe, when sugar concentration in the mucilage is highest, then fermented submerged and anaerobic for 72 hours with a selected yeast. Drying happens under a dehumidifier rather than sun, keeping aromatics from cooking off and stopping fermentation cleanly. Mango up front, dense and tropical; dulce de leche through the middle as it cools; elderflower on the finish. Silky body with citric acidity holding it upright.”