Possibly our biggest drop yet that sees the return of Diego Samuel Bermudez with the prestigious Gesha coffee varietal.
BERMUDEZ IS BACK
This competition lot is from the infamous Finca El Paraiso in Colombia. The farm is spearheaded by the award winning producer Diego Samuel Bermudez who is at the vanguard of coffee processing: we consider this to represent the ‘Fourth Wave’ of coffee.
Diego has dedicated the last 13 years of his life in his journey to harvest world class coffee. Producing coffees that are almost unparalleled in their unique flavour characteristics due to relentless experimentation. A fully fledged pioneer of the industry.
THE HIGHLY ACCLAIMED GESHA WITH SPECIAL PROCESSING
It’s got all the traits of Diego’s signature recipe including fermentation and thermic shock washing. But this time, the treatment goes to the holy grail of coffee varietals: Gesha / Geisha. All of this contributes to an astounding 90/100 score for quality in cup.
The Gesha varietal has seen growing popularity over the past few decades following countless Cup of Excellence awards and becoming a common go to coffee in Barista championships. To some it has gained recognition as the pinnacle of what Speciality coffee stands for due to its quality and exclusivity. Find out more about this illustrious varietal here.
We’ve also listed the special fermentation process below to show how it goes far and beyond the processes of natural and wash processed coffees.
Special fermentation process:
- Picking of ripe coffee cherries (90%) and semi ripe coffee cherries (10%).
- Cherry washed with sterilised water to decrease microbial contamination.
- First phase of fermentation in cherry for 60 hours in tanks with pressure relief valve (2 bar) at a temperature of 18 degrees Celsius.
- Coffee is then de-pulped and floated.
- Second phase of fermentation is anaerobic for 36 hours at 18 degrees Celsius.
- Thermal shock wash – this phase is though to transfix the secondary falvour development that had occurred in the fermentation
- Washed in water at 35 degrees centigrade.
- Washed in water at 12 degrees centigrade.
- Controlled drying for 29 hours, with air recirculation at a temperature of 35 degrees Celsius and a relative
humidity of 25%, until reaching a grain humidity between 10% and 11%.
Can you taste it?
The Gesha is known for having a very distinctive and complex flavour profile, but combined with Diego’s special fermentation process it has pulled out extraordinary sweet flavours. From juicy pineapple and intense dried mango fruits, all the way through to sweet cotton candy with a custard cream finish.
To experience this coffee in all its glory we highly recommend enjoying black as a filter coffee, preferably pour over where clarity in cup is heightened and the layers of flavour can really come through.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.