Letty Bermudez - Geisha by Diego Bermudez | Colombia (125g)
Region: Cauca Piendamo
Farm: Finca El Paraiso
Farmer: Cesar Bermudez
Processing: Double Fermentation Thermal Shock
Altitude : 1960 Masl.
Tasting notes : Haribo peach, milky oolong and mango
He's back and you know what it is.
About 12 months ago, we reached out to Diego Bermudez to commission a special batch of high quality coffee developed specifically for Manhattan Coffee Roasters.
The conversation between Ben and Diego went something like this.
B - "...I don't know if the numbers reflect the method, but whatever it is, well done. I'm curious what your absolute limit for a coffee would be, would it be possible to commission that? "
D - "Yes, I will send you the sample in two weeks.
Three weeks after that conversation, we received a sample of one of the craziest geishas ever to hit the MCR cupping table. Processing is a combination of aerobic (60 hours in a pressure tank), anaerobic (36 hours in slime at 18°C with the addition of Leuconostoc bacteria), thermal shock and the Enigma dryer (a round drying system) for 29 hours to one Final moisture of 10%.
Since MCR labels their coffees with the names of the producers (where possible) and Diego's name was already taken, they asked Diego again if he would like to name the coffee after someone special to him. Letty is the name of his youngest daughter and Diego said: "Our wish is that the second generation of our family of coffee farmers transcends history and brings about a new development and passion for coffee." With a coffee like this, we have no doubt that this will truly become a reality.
Expect yellow fruit definition.
Our clearest notes were Haribo peach, milky oolong and mango.