Diego Samuel Bermudez Hyperprocessed Castillo T-06, Cauca, Colombia
You can never have too much Diego!
T-06 is here.
For those who know, well that's all you need to know. For those who don't, read below for more info on some of the most exciting coffees available on earth atm.
First up, hyperprocessed? What nonsense is that you ask. Well, you try explain the way this stuff has been handled.
Firstly, it's quicker than saying "double fermented thermic shock evaporatively dried", but the long version is below:
To start, whole cherry is cleaned then goes through an aerobic fermentation for 28 hours in tanks with relief valves at a temperature of 19ºC. Following this coffee is pulped then takes another aerobic fermentation bath in it's own mucilage for a further 40 hours at 21ºC.
Not done yet, the coffee hits a thermic shock wash to arrest any further development and lock flavour in. First these lots are dropped into 40ºC water, then cooled off in 12ºC water.
Then, to mitigate the ups and downs of variable climatic conditions these guys are dried incredibly fast inside Diego's own purpose-built closed circuit condensers over 30 hours at 32ºC and a relative humidity of 30%.
Who knows what it all means, all we're particularly sure of is that these are some of the most exciting coffees out there. So exciting we've got 3x of Diego's castillo experiments this season, for T-06's siblings see P-02 and Y-05 here.
Look out for intense sweetness, a delicate mouthfeel, dominated by vanilla ice cream, orange, speckled eggs and chai tea.
NB: this is a 250g pack from our Special Release range.
Due to limited availability we have not listed grind options as variants. Please leave a note at Checkout with your preferred brew method if you'd like your coffee ground.