Diego Bermudez Red Plum Thermal Shock Honduras in the southwestern part of

in the southwestern part of Guatemala

Each season he refines his approach to fermentation and drying

Through ongoing workshops and collaboration

Altitude:    1

Process: Fully washed

Diego Bermudez Red Plum Thermal Shock Honduras in the southwestern part ofThis castillo variety coffee grown by coffee processing innovators Diego Bermudez and Finca El Paraiso in Piendam, Cauca. The coffee is processed with Diegos innovative multiple phase fermentation and Thermal Shock method. Described by Paraisos team below: The process begins with proper harvesting of cherries at ideal maturation. The coffee is then disinfected sterilized with ozone and transferred to cherry fermentation tanks. There the coffee goes 36