Esmeralda "Crazy Boozy Spicy" by Diego Samuel Bermudez

ABOUT

In our ESMERALDA line, we will sell exceptional and innovative filter coffees. The line is named after Emerald, the precious gemstone for which Colombia is famous.

In our Esmeralda line, we present delightfully innovative filter coffee and this one is no different. This is a very funky coffee. Finca El Paraiso, as the name itself suggests produces heavenlies coffees.  Diego Bermudez is the man behind and a true genius, who’s constantly developing and implementing innovative ideas.  Finca El Paraiso is a family operation, and his family shares his scientific and entrepreneurial spirit.  Diego Samuel and his family have worked together to create a range of high-quality coffees with unparalleled consistency.  The focus is on implementing technologies in all aspects of coffee production.  They follow fertilization programs strictly according to the necessities of their trees and have developed advanced fermentation, - and wash techniques and add self-collected micro-organisms.  Diego has even developed his own environmentally friendly dryers that work on a condensation principle.  The basis for this is an industrial-style processing where cleanliness and a controlled environment are key.  All cherries are washed 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 on the cherry contents.   He then controls the level of fermentation by keeping track of temperature, PH, pressure, and other environment variables. 

Diego gives this coffee codename MF360. This Castillo lot has been named “CRAZY, BOOZY, SPICY” - expect very strong cinnamon and spicy aromas in your cup;  the intensity of the aromas  being explained by the above cited fermentation process.

To this point, it is important to state that certain flavor compounds found in the coffee have not been added, rather they are intentionally formed during the fermentation process using molecules already present.

The main process is an anaerobic lactic fermentation with a thermal shock washing (cold and warm water).  Thermal shock is a term “invented” by Diego and is a process which aims to transfer and fix the aromas developed by the fermentation by washing the beans first in very hot water (40 degrees) and thereafter in cold water (12 degrees).

This coffee is best enjoyed in a filter preparation. For filter preparations, we recommend a preparation with 15grams per cup of 225 ml, grinding medium to coarse (7-9 Ek grinder) and leaving 2:30 to 3 minutes to extract including a 1 minute bloom with 45gr of water on a v60 with Hario tabbed filter... or experiment!