Diego Bermudez is truly a mad scientist. On his farm El Paraiso, he searches for ways to push the boundaries of coffee flavor. One such thing is a double washed anaerobic fermentation he has titled P-02. The process requires so much precision that we can’t fit it in this short description. But you can trust us on this - you’re about to drink one of the most unique coffees you’ve ever had.
Los Arados, Piendamó, Cauca, Colombia
P-02 (Thermal Shock Double Anaerobic Washed)
Diego Bermudez is the true farmer of innovation whose approach is purely scientific. He was one of the firsts in Colombia to start experimenting with fermentation processes, by adding different types of microorganisms and yeasts. By now Diego has developed more than 10 replicable protocols (recipes), so he can produce his profiles on demand.
The basis for this is a strict regimen of almost industrial-style processing where cleanliness and a controlled environment are key. All cherries are washed thoroughly with filtered water to remove all microorganisms present on the skins. After that, he introduces his own recipes of microorganisms into the fermentation process based on an organic compound analysis done of the cherry contents. He then controls the level of fermentation by keeping track of temperature, PH, pressure and other environment variables.
This is a quick overview on the P-02 process that Goshen has purchased. First the coffee goes through an Anaerobic (void of air) fermentation in cherry for 28 hours in tanks with relief valves at a temperature of 19° Celsius. The coffee is then depulped and thrown back into tanks for another Anaerobic fermentation with it’s mucilage still on. Here the coffee sits for another 40 hours at 21° Celsius before receiving a thermic shock wash which is divided in two phases: The first rinse of the coffee is done with water at 40° Celsius and then with water at 12° Celsius. Finally, the coffee goes through a controlled drying for 28 hours at 42° Celsius and a relative humidity of 25%, until reaching a bean moisture between 10% - 11%.
One thing that is very important to state is that certain flavor compounds found in the coffee have not been added, rather they are intentionally formed during the fermentation process using molecules already found in present compounds. Like we said, Diego is one hell of a mad scientist!
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