Colombia - Diego "Thermal shock" Bermudez whole beans

16,00 

Diego Bermudez je pravi kmet inovacij, ki uporablja izključno znanstveni pristop. Med prvimi v Kolumbiji je začel eksperimentirati s postopki fermentacije z dodajanjem različnih vrst mikroorganizmov in kvasovk.

To get the most out of arabica coffee, we recommend you take it in the bean!

Description

“I believe in a reality that is eager to innovate and make an impact”.- Diego Samuel Bermudez Tapia

Ljudje

Finca El Paraiso, as its name suggests, is an exceptional paradise for growing and processing coffee. Diego Bermudez is its manager and a true genius whose work is constantly full of innovative ideas. His family shares his entrepreneurial, scientific and enthusiastic spirit. Finca El Paraiso is a family business. Diego Samuel and his family have worked together to create a range of high-quality coffees with unparalleled consistency. The team consists of four family members and eight employees who focus on implementing technology in all aspects of coffee production.
Finca El Paraiso je družinsko podjetje. Diego Samuel in njegova družina so s skupnimi močmi ustvarili vrsto visokokakovostnih kav z neprimerljivo doslednostjo. Ekipo sestavljajo štirje družinski člani in osem zaposlenih, ki se osredotočajo na izvajanje tehnologij v vseh vidikih pridelave kave.

Product

Diego Bermudez is a true farmer of innovation, using a purely scientific approach. He was one of the first in Colombia to experiment with fermentation processes by adding different types of micro-organisms and yeasts. To date, Diego has developed more than 10 reproducible protocols (recipes) so that he can make his profiles to order.This is based on a strict regime of quasi-industrial processing, where cleanliness and a controlled environment are essential. All cherries are thoroughly washed with filtered water to remove any micro-organisms present on the skin. It then introduces its own micro-organism recipes into the fermentation process, based on an analysis of organic compounds carried out on the contents of the cherries. It then controls the fermentation rate by monitoring temperature, PH, pressure and other environmental variables.It is important to note here that some of the aromatic compounds found in coffee have not been added, but are deliberately created during the fermentation process using pre-existing molecules from compounds already present.

Osnova za to je strog režim skoraj industrijske predelave, pri kateri sta ključnega pomena čistoča in nadzorovano okolje. Vse češnje se temeljito operejo s filtrirano vodo, da se odstranijo vsi mikroorganizmi, ki so prisotni na lupini. Nato v proces fermentacije uvede lastne recepte mikroorganizmov, ki temeljijo na analizi organskih spojin, opravljeni na vsebini češenj. Nato nadzoruje stopnjo fermentacije s spremljanjem temperature, PH, tlaka in drugih spremenljivk okolja.

Pri tem je pomembno poudariti, da nekatere aromatične spojine, ki jih najdemo v kavi, niso bile dodane, temveč so namerno nastale med procesom fermentacije z uporabo že obstoječih molekul iz prisotnih spojin.

Process

The farm has a temperate humid microclimate that is affected much by the winds from the pacific in the east that create regular temperature differences. Due to the high elevation (average; 1930 m.a.s.l.) the beans ripen slowly having more time to generate sugars as input for fermentation.

It’s relevant to mention, that although Diego shares a lot of information, he will not share all the secrets behind his craft. Not to mention that many details are developed on the basis of his local environment for processing.

The main process: Double fermentation at a low temperature with a thermal shock washing (cold and warm water)

Nabiranje 95 % zrelih češenj, 5 % pinto češenj (polzrelih). Pranje češenj s filtrirano vodo, da se zmanjša mikrobna obremenitev. Prva faza fermentacije češenj 48 ur fermentacije v anaerobnih bioreaktorjih z razbremenilnim ventilom pri temperaturi 18 stopinj Celzija.
Prehod na 48-urno fermentacijo pulpe s sluzjo pri 21 stopinjah Celzija. Izpiranje s hladno vodo (termični šok, izraz, ki ga je skoval Diego), da se prenesejo in fiksirajo sekundarne arome, ki so se razvile v različnih fazah fermentacije gojišča).
Postopek termičnega šoka:

Voda pri 40 stopinjah Celzija.
Voda s temperaturo 12 stopinj Celzija.
Postopek sušenja: Nadzorovano sušenje 34 ur z recirkulacijo zraka pri temperaturi 35 stopinj Celzija in relativni vlažnosti 25 %, dokler zrna ne dosežejo vlažnosti med 10 in 11 %.

Planet

Na kmetiji, za katero je značilno, da je v njej vse napisano Science is, se z enakim inovativnim pristopom lotevajo okoljskega vprašanja. Diego spodbuja okoljsko vodenje na področjih, kot so vodni viri, preprečevanje onesnaževanja in upravljanje tal.

Priprava

Kavo lahko pripravimo na poljuben način; v AeroPress, Brikka, French press itn. Najpogosteje se ljudje odločijo za pripravo turške kave. Več o pravilnem postopku priprave si lahko ogledate na spodnjem videu (European Coffee Trip):

To get the most out of arabica coffee, we recommend you take it in the bean!

Additional information

Weight200 g
Farm

El Paraïso

Origin

Kolombija

Altitude

1700-1800m

Variety

Castillo

Process

Washed

Region

Piendamó

Taste Notes

🍬, 🍯, 🍌, 🍫

Net Weight

200g

Colombia - Diego "Thermal shock" Bermudez whole beans
16,00 
en_GB