This coffee was roasted by the Dutch roastery DAK Coffee Roasters and the beans come from Colombia, specifically from the farm owned by Diego Samuel Bermúdez. The coffee, which has the unusual name Milky Cake, truly resembles a vanilla cake with the first sip. In the second sip, you'll also discover notes of pistachio, cardamom, and honey.
34-year-old Diego Samuel Bermúdez was born in Bolívar in the Cauca region, where, for the past 13 years, he and his wife, two daughters, and two brothers have been growing coffee. During this time, he has gained countless experiences and knowledge in the areas of cultivation, harvesting, and processing specialty coffee. A few years ago, they built a laboratory on their farm where they roast and taste their coffee. Diego is not afraid to experiment, and as a result, he has received many coffee awards around the world since 2015. Diego's farm covers approximately 27 hectares of fertile land. The farm grows four varieties: Castillo, Colombia, Caturra, and Geisha. The farm focuses on technology and critical processes that are important for processing this coffee, from selection to careful drying, which is carried out in a way that mitigates fluctuating climatic conditions and allows for the production of coffee of such high standards.
The experimental "thermal shock" process, developed by Diego Samuel Bermúdez, is an innovative processing method that ensures the optimal release of unique flavors and aromas. Every step of this process is carefully controlled and optimized, whether it's the addition of yeast, fermentation time, or the temperature of the tank and water. It begins with a 48-hour anaerobic fermentation of the cherries in tanks with a vent valve at a temperature of 18°C. This is followed by 96 hours of anaerobic fermentation of the cherries in a mucilage (with slime) at 18°C. Next, the first washing of the coffee beans occurs at a temperature of 40°C, which creates the aforementioned thermal shock. The second washing is done at a temperature of 12°C. After this process, there is a 34-hour drying phase at 35°C and 25% humidity until the beans reach 10-11% moisture content. The entire process is designed to offer coffee lovers a completely new and unique experience.
- Altitude: 1730 m above sea level