COTM 35 (Diego Bermudez | Red Plum Yeast Thermal Shock)

This coffee from Diego Bermudez of El Paraiso in Colombia features precision fermentation and controlled thermal shock processing. Overripe cherries are harvested intentionally to amplify red fruit intensity, then disinfected with ozone before entering a 36-hour anaerobic fermentation submerged in water. After pulping, a custom culture medium developed from the farm's own pulp and mucilage is reintroduced under pressure to drive deep aromatic precursors into the beans. A final thermal shock seals in structure and clarity before slow drying in climate-controlled dehumidifiers. The result is a vibrant, berry-forward cup. Roasted by Craig Deahl with a recommended rest of 3-4 weeks and medium funk level.