Letty Bermudez – Mango, Haribo Peaches and milky Oolong Tea
Producer: Diego Bermudez
Origin: Finca el Paraiso, Cauca, Colombia
Processing: Anaerobic, Thermal Schock
Harvested: March 2022
Roaster: Manhattan Coffee Roasters
Roast Date: 15.08.2022
A very different approach World Class Coffee to be found in this Geisha lot by Diego Bermudez. For those of you you have brewed it last year, there is not much more to say than, it is back in stock!
Diego Bermudez made himself quite a name in the world of coffee by putting an incredible amount of dedication and work into the fermentation process of his coffees. Through such you will find aromas that you haven't had ever before. While the washed geisha lot from the finca la esmeralda got world famous for its purity and wonderful clear floral profile, the Letty Bermudez made it's wave through the standout aroma of the processing.
Two coffees that you need to tick of your list in modern coffee!
Get both lots, invite some good friends or family and be taken to another world of aromas in coffee! Promise!
Here is what we wrote last year and can only repeat:
This one. Is a Geisha coffee that you should not miss, not by any chance.
A unique cup aromas that you will never ever forget, promise! It is truly one of the most unique profiles we have tasted while working in coffee for over 8 years.
It is produced by Diego Samuel Bermudez one of the most known farmers in Colombia and named after his youngest daughter Letty Bermudez. In the region of Cauca at 1960m on his farm El Paraiso, he dives into experimental approaches to fermentation like no one else. The complex processing is a little bit like a secret recipe or formula and only gives an idea on how much work went into it. Here are the main steps Diego did with that coffee:
1. Harvesting of 90% ripe cherries, 10% of pintonas (semi-ripe) cherries.
2. Wash the cherry with ozonated water to decrease the microbial load.
3. First phase of fermentation in aerobic cherry (oxidation) for 60 hours in tanks with pressure relief valve at a temperature of 18 degrees Celsius.
4. Pulped 5. Second phase of fermentation in anaerobic mucilage for 36 hours at 18 degrees Celsius with the addition of Leuconostoc bacteria.
6. Thermal shock washing (in order to transfer and fix the secondary aromas developed in the different fermentation phases of the culture medium).
7. First: Water at 35 degrees Celsius. 8. Second: Water at 12 degrees Celsius.
9. Controlled drying for 29 hours, with air recirculation at a temperature of 35 degrees Celsius and relative humidity of 25%, until reaching a grain humidity of between 10% and 11%. 10. Packaged in grainpro and stabilized for 15 days.
This rare Geisha varietal will surprise you with clear aromas of candied peaches, milky oolong tea and fresh Mangos. It is insane!