This coffee is produced by Diego Samuel Bermudez at El Paraiso farm in El Tambo, Cauca, Colombia, at an altitude of 1700-1950 meters. The varieties are Castillo and Caturra. The coffee undergoes P02 Thermal Shock processing, which involves anaerobic fermentation of cherries in tanks at 19 degrees for 28 hours, followed by depulping and a second anaerobic fermentation with mucilage for 40 hours at 21 degrees. The process concludes with thermal shock washing at 40 degrees then 12 degrees to stop fermentation precisely, and drying for 28 hours at 42 degrees. Flavor notes include rose, raspberry, plum, earl grey, and candy.
Felix Teiretzbacher founded kaffeelix in 2012, initially to supply his own café before specializing completely in roasting. His approach is to roast coffees relatively light, a method that highlights the unique characteristics of a bean's origin and processing rather than masking them with roasted notes. This dedication has paid off, with Felix winning the World Coffee Roasting Championship in 2022.
