Tasting Notes: Peach, Meyer Lemon, Juicy
Region: 
Piendamó, Cauca
Producer: Diego Samuel Bermudez
Growing Elevation: 1,960 masl
Variety: Caturro Chiroso
Process: Anaerobic Washed
Earlier this year, our partners at Falcon Coffees sent over a few samples from Finca El Paraiso, a coffee farm ran by world renowned producer Diego Samuel Bermudez. He is known for taking risks and experimenting with new ideas for coffee farming, resulting in some of the most unique offerings you have ever tasted. This Caturro Chiroso was our team's favorite of the bunch, bursting with flavors of stone fruit, acidity, and a juicy mouthfeel.
The Caturro Chiroso variety adapted to the Cauca region has been characterized by having a delicate, citric, and aromatic profile. The process that is used by Bermudez and Finca El Paraiso is outlined below -
An ozone disinfection process precedes fermentation, guaranteeing a contaminant-free environment. Following immediate depulping, a controlled anaerobic fermentation of 24 to 36 hours takes place in sealed tanks, with the inoculation of Lactobacillus to intensify the smoothness and sweet notes. A double thermal wash, starting with immersion in hot water at 48°C and culminating in a cold water shock at 4°C, seals the delicate aromatic compounds. Drying is carried out in a dehumidifier for 30 to 40 hours, ensuring a homogeneous and controlled moisture loss. Finally, the coffee is stabilized and hulled, being kept in a cool and controlled environment to preserve its exceptional freshness.
