This one’s for the heads out there — our final THE NARRATIVE subscription release.
For this, you’ll need to manually order from this page but it’s still the same subscription price of £13. PLEASE NOTE: these are being sent mid-July so please make arrangements for other coffee in the meantime.
We take our PENG EDITIONS and THE NARRATIVE to pretty much where it all started, our favourite farmer – Diego Bermudez. Award winning, experimental and pioneering are just a few of the monikers associated with this legendary coffee farmer.
Diego has dedicated the last 13 years of his life to the pursuit of harvesting world class coffee. Producing coffees that are almost unparalleled in their unique flavour due to relentless experimentation.
As with all of Diegos coffees, this one uses his signature 9 step extended fermentation method, which couples anaerobic fermentation and thermic shock washing. Feast your eyes on its methodical precision below.
Can you taste it?
Diego’s processing has produced an exquisite coffee that boasts an array of exotic flavours from strawberry, pear, peach champagne, lychee and honey.
Our recommendation
As with all our most prestigious coffees we recommend drinking black (ideally using paper filter) to accentuate the complex tasting notes, but don’t be afraid to try it with milk as it still cuts nicely.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.
Diego’s Signature 9 Step Process
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95% of the cherries are picked fully ripe and another 5% are picked on-ripe.
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Cherries are washed with sterilised water to lower the microbe quantity.
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The first phase of cherry fermentation is an anaerobic process of 48 hours in tanks that have a pressure valve, in order to release the high pressure of gases created. This is done at 18 degrees celsius.
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Depulping of the cherries.
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Second phase of fermentation in mucilage: Anaerobic process for 48 hours at 18 degrees celsius with Lactobacillus added to the mix (2g per kg of coffee).
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Washing with thermal shock (this shock helps transferring and fixing secondary aromas developed in the different fermentation phases of the micro bean crop).
6.1 The first part of the washing is done at 45 degrees celsius.
6.2 The second part of the washing is done at 5 degrees celsius. -
Controlled drying for 28 hours with recirculation air at 40 degrees celsius and 25% humidity, until the coffee is between 10-11% hydration
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The coffee is packed in Grain-pro bags and set to rest for 15 days to stabilise the process it went through.
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The coffee goes through the dry milling plant with electronic and manual selection in order to comply with the required standard.
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