This coffee tastes incredible. It’s a combination of Skittles (red ones, unless pink ones exist), raspberries and Turkish delight. It’s not super sweet, and it has a medium acidity, but it’s very balanced. Whatever you do, don’t put milk in it. It kills everything and you’ll end up with a really average tasting Colombian. This is a light roast espresso to preserve all the bonkers character that makes this coffee special.
|Process||Thermic Shock Washed Anaerobic|
Diego isn’t like a normal coffee farmer. Firstly, his coffees are bonkers. Secondly, he’s about as progressive as farmers get. Finally, he has a banging Instagram account where he shares loads of details about his bonkers, progressive coffee escapades.
Diego has produced a number of very experimental washed micro-lots which have undergone a process called thermic shock. This basically means that the first wash of the beans is done in hot water (40°C) and the second wash with cold water (12°C). He then controls the temperature and relative humidity of drying for only 34 hours until the appropriate bean moisture is achieved. Oh, and it’s an anaerobic fermentation as well. Did we forget to say that? Yeah, this coffee is pretty special.
This coffee tastes incredible. It’s a combination of Skittles (red ones, unless pink ones exist), raspberries and Turkish delight. It’s not super sweet, and it has a medium acidity, but it’s very balanced. This is a 90+, competition grade coffee and we’ve never tasted anything like it before.