Our second limited coffee is like last year, from great Diego Samuel who was born in Bolivar, Cauca has dedicated the last 13 years of his life to growing coffee and to also gaining a deep understanding and knowledge on the processing and production of high-end specialty coffee that is almost unparalleled in the unique flavour and profiles produced. We fell in love with his coffees, and we are glad to present you a new coffee which has been processed by his new T-06 method.
As part of a tight knit family Diego works on their farm in Cauca with his wife, two daughters and two brothers. Together they are involved on the pursuit of continual learning and striving to achieve the next level with their processing. They built their own lab on the farm to firstly understand about cupping and roasting so they could then start to curate their own fermentation protocols for them to begin experimenting with. These experiments and novel approach to coffee have allowed to him to soar and exceed winning several awards from 2015 onwards.
As well as being an accomplished cupped Diego has also achieved the CQI level 2 processing course qualification which allowed him to get a base for seeing how cup profiles could be guided depending on microorganisms, ph and temperature. With his partner Wilton Renso Benitez he is part of Indestec who are at the vanguard of coffee processing.
The Villa Esperanza – Paraiso farm in El Tambo, Cauca covers 27 ha of land and is planted with Castillo, Colombia, Caturra, Pink Bourbon and Geisha. The farm focuses on technology and the critical processes that and intricate in producing coffee of this mark. From the selection to the meticulous drying which is done in a way to mitigate the changeable climatic conditions allowing them to replicate coffees of such high standards.
All these lots selected come from the Castillo variety, which again disproves myths that still question the quality this varietal can produce when the treatment of the raw product is taken into such depth to draw out its light and true potential.
1. Anaerobic fermentation in cherry for 28 hours in tanks with relief valves at a temperature of 19o Celsius.
2. Pulping the coffee
3. Anaerobic fermentation with mucilage for 40 hours at 21o Celsius
4. Thermic shock washed. First, washed with water at 40o Celsius and then with water at 12o Celsius.
5. Controlled drying for 28 hours at 42o Celsius and a relative humidity of 25%, until reaching a bean moisture between 10% – 11%