This decaffeinated coffee from Diego Samuel Bermudez is grown at Villa Esperanza - El Paraíso farm in El Tambo, Cauca, Colombia at an altitude of 1750-1950 meters. The coffee features mixed varietals of Castillo and Caturra. It undergoes a double anaerobic fermentation with Lactobacillus YN09 before being decaffeinated using the natural Sugar Cane method. This light-medium roast showcases flavor notes of apricot cake, rhubarb, cardamom, and brown sugar. The coffee represents Diego Samuel's 13 years of dedication to specialty coffee processing experimentation, utilizing his own on-farm laboratory for precision fermentation work.
