Coffee Of The Moment 50 (Diego & Alex Bermudez | Yellow Fruit Yeast Thermal Shock)

Description

COTM 50

Batch 1 of 2: Roasted October 7 (sold out)

Batch 2 of 2: Roasted October 28 (sold out)

Funk: Fruit

Recommended rest: 3 weeks

Roasted by: Craig Deahl

Diego & Alex Bermudez

Diego and Alex Bermúdez produce this Castillo lot at Finca El Paraíso, 1960 masl in Cauca, Colombia. Their yellow fruit yeast and thermal shock process brings out a vibrant mix of citrus, tropical sweetness, and delicate florals through carefully controlled fermentation.

Ripe cherries ferment anaerobically in water for 72 hours before pulping, followed by another 36 hours with a culture prepared using the coffee’s own pulp and mucilage. The coffee then undergoes thermal shock before drying in a dehumidifier to preserve its delicate aromatics and prevent overfermentation. Roasted light, the cup delivers lemonade brightness, lychee sweetness, and a soft chamomile finish.

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Espresso Dial In: 16 grams in 38 grams out 27-29 seconds

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Coffee Of The Moment features a new microlot coffee with a unique story. These are hyper limited releases that can sell out entirely in as little as a day or as long as 3 weeks. Once the batch sells out it's gone for good. Subscribe to get a new rare and unique coffee to your door every single month! This is coffee for the curious.

Text from Superlost's listing.