Pastel de Nata Colombia Diego Bermudez 200g Coffee Beans
Pastel de Nata Colombia Diego Bermudez 200g Coffee Beans
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Shipping normally at thursdays, as it will be roasted at tuesdays! Join us in our roasting sessions at our coffee shop
Celebrating our first year in Lisbon, we fetched this highly wanted coffee from Diego Bermudez, an Castillo with 72h fermentation processes with lactobacillus and dairy culture.
We call it Pastel de Nata, due to it's highly evident notes of Vanilla, Cinnamon and with lactic acidity. You will also reach coconut, spices and chocolate notes in this coffee depending of the extraction.
The Coffee will be sold in a commemorative beer can with a sealing silicone that will keep your coffee in the can fresher for longer, while giving you a cool memorabilia that is easily recyclable.
This is an exclusive coffee with a limited amount, do not miss this opportunity to have one of the most amazing coffees we ever roasted!
Hopefully this will be the first of many Diego Bermudez that we will offer!
From the Producer:
COUNTRY: COLOMBIA, CAUCA
FARM: EL PARAISO
VARIETAL: CASTILLO
ALTITUDE : 1.960 M.A.S.L.
PROCESS : EXTENDED FERMENTATION
TECHNIQUE : THERMAL SHOCK
SENSORY NOTES : COCONUT, CHOCOLATE, FLORAL, BAKING SPICES, LIME, CINNAMON
ACIDITY TYPE : LACTIC
BODY : ROUND
ABOUT THE PROCESS
THE PROCESS OF THIS PROFILE BEGINS WITH THE PROPER HARVESTING OF COFFEE CHERRIES AT THE IDEAL POINT OF MATURATION. THEN, THE COFFEE CHERRIES ARE DISINFECTED WITH OZONE, AND THEY ARE TRANSFERRED TO THE CHERRY FERMENTATION TANKS, WHERE AN ANAEROBIC FERMENTATION PROCESS IS CARRIED OUT FOR 72 HOURS SUBMERGED IN WATER AND LACTOBACILLUS IN A DAIRY CULTURE MEDIUM.
AFTER THIS FIRST STAGE OF FERMENTATION, AIR IS INJECTED TO START AN OXIDATION PROCESS FOR 360 HOURS, FOLLOWED BY THE THERMAL SHOCK WASHING PROCESS TO FIX A GREATER AMOUNT OF PRECURSORS AND SEAL THE COFFEE FOR A GOOD DRYING PROCESS.
THE COFFEE IS THEN DRIED IN A DEHUMIDIFIER TO REMOVE MOISTURE, PRESERVING THE COFFEE’S DELICATE NOTES AND PREVENTING OVER-OXIDATION OF THE COFFEE BEAN AND STOPPING METABOLIC PROCESSES TO PREVENT OVER-FERMENTATION.
