Coffee Of The Moment 50 (Diego & Alex Bermudez | Yellow Fruit Yeast Thermal Shock)

Highlights

“COTM 50, batch 1 of 2, roasted October 7 by Craig Deahl. Diego and Alex Bermudez grow this Castillo lot at Finca El Paraiso, 1,960 metres up in Cauca, Colombia. Ripe cherries ferment anaerobically in water for 72 hours before pulping, then for another 36 hours with a culture built from the coffee's own pulp and mucilage; a thermal shock follows before the coffee dries in a dehumidifier to hold on to its aromatics and avoid overfermentation. Roasted light, the cup pours out lemonade brightness, lychee sweetness and a soft chamomile finish. Recommended rest: 3 weeks.”