Café con Leche
$30.00
When we began doing pop-ups, we created our “almost famous” Horchata Cold Brew, which immediately became everyone’s favorite. Still to this day. This coffee reminded me of that drink. This wild, experimental, and unique coffee showcases farmer Diego Bermudez’s innovative processing skills. Nerd out on the processing method below to see how it gives a taste that will remind you of a sweet,-coconut-milky-cinnamon-tropical coffee drink! We’re currently featuring three from this farm that you can buy here and here, or get all three together! Notes of Coconut milk, cinnamon, horchata, key-lime (light roast)
Stat Sheet
The process of this profile begins with the careful harvesting of coffee cherries at their optimum ripeness. The cherries are then disinfected with ozone and transferred to fermentation tanks, where an anaerobic fermentation is carried out for 72 hours, submerged in water with Lactobacillus in a milk culture medium. After fermentation, the coffee is pulped and mixed with the leachates collected during the cherry fermentation, in order to increase the level of precursors in the seed. Next, a thermal shock wash is performed to fix a greater amount of precursors and seal the coffee for an optimal drying process. Drying is done in a dehumidifier to remove moisture while preserving the soft notes of the coffee, preventing over-oxidation of the seed, and halting metabolic processes to avoid over-fermentation. Finally, the coffee is stabilized, stored in a cool place, and then selected and hulled according to quality standards.
Stat Sheet
Stat Sheet
Stat Sheet
Region
Cauca, Colombia
Producer
Diego Bermudez, El Paraiso
Varieties
Castillo
Process
Anaerobic Lactic Fermentation Thermal Shock
The process of this profile begins with the careful harvesting of coffee cherries at their optimum ripeness. The cherries are then disinfected with ozone and transferred to fermentation tanks, where an anaerobic fermentation is carried out for 72 hours, submerged in water with Lactobacillus in a milk culture medium. After fermentation, the coffee is pulped and mixed with the leachates collected during the cherry fermentation, in order to increase the level of precursors in the seed. Next, a thermal shock wash is performed to fix a greater amount of precursors and seal the coffee for an optimal drying process. Drying is done in a dehumidifier to remove moisture while preserving the soft notes of the coffee, preventing over-oxidation of the seed, and halting metabolic processes to avoid over-fermentation. Finally, the coffee is stabilized, stored in a cool place, and then selected and hulled according to quality standards.
The process of this profile begins with the careful harvesting of coffee cherries at their optimum ripeness. The cherries are then disinfected with ozone and transferred to fermentation tanks, where an anaerobic fermentation is carried out for 72 hours, submerged in water with Lactobacillus in a milk culture medium. After fermentation, the coffee is pulped and mixed with the leachates collected during the cherry fermentation, in order to increase the level of precursors in the seed. Next, a thermal shock wash is performed to fix a greater amount of precursors and seal the coffee for an optimal drying process. Drying is done in a dehumidifier to remove moisture while preserving the soft notes of the coffee, preventing over-oxidation of the seed, and halting metabolic processes to avoid over-fermentation. Finally, the coffee is stabilized, stored in a cool place, and then selected and hulled according to quality standards.
The process of this profile begins with the careful harvesting of coffee cherries at their optimum ripeness. The cherries are then disinfected with ozone and transferred to fermentation tanks, where an anaerobic fermentation is carried out for 72 hours, submerged in water with Lactobacillus in a milk culture medium. After fermentation, the coffee is pulped and mixed with the leachates collected during the cherry fermentation, in order to increase the level of precursors in the seed. Next, a thermal shock wash is performed to fix a greater amount of precursors and seal the coffee for an optimal drying process. Drying is done in a dehumidifier to remove moisture while preserving the soft notes of the coffee, preventing over-oxidation of the seed, and halting metabolic processes to avoid over-fermentation. Finally, the coffee is stabilized, stored in a cool place, and then selected and hulled according to quality standards.
