EXPERIMENTAL
EL PARAISO / COLOMBIA

Diego Samuel Bermudez is processing and producing highend micro lots unparalleled in unique flavor and profiles. This competition lot has a cherry anaerobic fermentation of 48 hours in tanks with relief valve at 18C. After pulping, the second phase is an anaerobic fermentation with mucilage for 96 hours at 18C, thermic shock washed with water at 40C. The process continues at 12C, followed by 34h controlled drying at 35C, with humidity of 25%, until reaching a grain moisture of 10%-11%. Curious?

COUNTRY: COLOMBIA
REGION: EL TAMBO
FARM: TH E VIL LA ESP ERANZA - EL PARAISO
VARIETAL: CASTILLO
ELEVATION: 1700 M
PREPARATION: Y05 FERMENTATION
POINTS: 90
NOTES: BAKED APPLE WITH BROWN SUGAR, JUICY LYCHEE, SKITTLES, FLORAL FINISH

340g