Colombia Diego Bermudez Castillo M-03
Summary
Colombia Diego Bermudez Castillo M-03 is a specialty coffee from Piendamó, Colombia, produced by award-winning producer Diego Bermudez. This Castillo variety coffee is processed using a Double Anaerobic Thermal Shock method, involving anaerobic fermentation in bioreactor tanks with Lactobacillus, followed by thermal shock and dehumidified drying. It offers a sweet, baking spice profile with notes of cinnamon and maple, reminiscent of spice cake and cinnamon rolls. Grown at 1930 meters above sea level, this coffee is best rested for 10-13 days after roasting.
Espresso
- Coffee in
- 16 g
- Coffee out
- 36 g
- Time
- 27 s
- Temperature
- 96°C
Grind: 6
V60
- Coffee in
- 20 g
- Water
- 320 g
- Time
- 3:20
- Temperature
- 96°C
Grind: 0.425mm
AeroPress
- Coffee in
- 22 g
- Water
- 360 g
- Time
- 1:30
- Temperature
- 96°C
Grind: 0.425mm
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 73
- Producer
- Diego Bermudez
- Altitude
- 1930 m.a.s.l
- Variety
- Castillo
- Notes
- Maple, Honey, Cinnamon
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The roaster
PERC is a specialty coffee roaster from Atlanta, founded in 2010 by Philip, who started as Panther's Eye Roasting Company, roasting all night and biking around…
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