Colombia Red Plum Finca El Paraiso - thermal shock, Cup Score 88,5
Variety: Castillo, Geisha
washed, thermal shock 1700 m
Cup Score: 88.5
Cup profile: aromas of tropical fruit, strawberry, gummy bear, peach and cherry sugar. The red plum probably does not need to be mentioned ;)
Diego Bermudez is well known for his experimentation in the preparation of coffees. On his farm El Paraiso, he subjects this exceptional coffee to a special procedure. The cherries are first anaerobically fermented for 48h at 18°C in tanks, then hulled and aerobically fermented for another 48h at 21°C. The beans are then washed with water at 40°C and then at 12°C (thermal shock). Drying takes place in a controlled environment at 35°C.
Wonderful as a filter, intensely fruity as an espresso.
Preparation recommendation:
Pourover
Aeropress (inverted)
French Press
Espresso (portafilter)
