This Colombian coffee is produced by Diego Samuel Bermudez Tapia, known for modern processing techniques. The lot undergoes 72-hour anaerobic fermentation with Lactobacillus, a microorganism used in the dairy industry. After depulping, the beans go through a Thermal Shock process that alternates between high and low water temperatures, creating a unique cup profile. This is followed by drying and stabilizing phases. The coffee delivers a distinctive tiramisu cake flavor experience.
A specialty coffee roastery that offers a wide variety of single-origin coffees and blends, with a focus on freshness and highlighting the diverse flavors of different coffee-growing regions.
