Candied Peach, Red Apple, Orange Zest

Colombia

Finca El Paraiso

Washed Thermal Shock

Light

Castillo

Filter

Please note: this coffee is roasted to order. Your order will be dispatched in 1-2 working days.

This Y-05 Washed coffee, cultivated by Diego Sambuel Bermudez in Colombia’s Cauca region at 1,960 meters above sea level, showcases a meticulous process designed to highlight its distinctive flavour profile. This unique coffee is the produce of collaboration with INDESTEC, a company founded by Diego, his brother Alexander Bermúdez, and his cousin Cristian Zúñiga. INDESTEC is solely focused on researching and optimising coffee processes, and was born out of Deigo’s family ethos: “Pasión y Tesón” (passion and perseverance).

The journey for this coffee begins with the selective harvesting of ripe coffee cherries, which are then disinfected using ozone. The cherries undergo a 72-hour anaerobic fermentation while submerged in water, enhancing complexity from the outset. Post-fermentation, they are pulped and demucilaginated, with the removed mucilage and pulp transferred to a pilot plant to cultivate specific microorganisms. These microorganisms are used to create a culture medium rich in aromatic and flavor precursors.

This custom culture is reintroduced to the coffee during a secondary fermentation phase lasting 36 hours, where it's integrated under pressure to ensure deep infusion of flavor compounds. The coffee then undergoes a thermal shock washing process, effectively locking in these precursors and preparing the beans for drying.

Drying is conducted using a dehumidifier, which gently reduces moisture content, preserving delicate flavor notes while halting metabolic activity to prevent over-fermentation. Once dried, the coffee is stabilized in a controlled, cool environment, then selected and threshed according to strict quality standards.

The result is a vibrant cup with lively notes of fresh orange zest, sweet Pink Lady apple, and candied peach—an expression of both precise processing and innovative fermentation techniques.

This coffee is best enjoyed black – our recipes for this coffee are geared toward clarity and complexity.  

Espresso (Lungo) 

Espresso: 20g dose of coffee to make 80g of espresso in 19-23s. This makes a lungo. 

Filter: We like to use V60 for this coffee:

• Add a filter paper to the V60 and pre-wet the filter paper under the tap.
• Add 22g of medium-coarse sized coffee grounds to the V60 and place it on your cup (350ml capacity minimum). Set your cup onto some scales and set their reading to zero.
• Shake the V60 to level the grounds, start a timer, and gently pour 66g of water in concentric circles on top of the coffee grounds.
• After 45 seconds, pour more water in concentric circles onto the coffee until the scale weight reaches 250g. This pour should finish at 1 minute.
• At 1 minute 30 seconds, pour the last of the water in concentric circles onto the coffee until the scale weight reaches 360g.
• Give the brewer a gentle swirl and wait for all the water to pass through the coffee into your cup before removing the V60 and enjoying.

The best recipe for any coffee depends on the equipment, water and preparation being used to make it. We encourage you to experiment and fine tune our suggestions to your preferences.