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HomeCoffeesArchive: Decaf Colombia Diego Bermudez
Colombia

Archive: Decaf Colombia Diego Bermudez

Anaerobic, grown at 1960 masl

Roasted by Perc Coffee

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryPerc Coffee· Savannah, USA
FarmEl Paraíso, Colombia✓
ProducerDiego Samuel Bermudez
ProcessAnaerobicThe cherries are then fermented anaerobically for 48 hours with water and yeast✓
Harvest—
Altitude1960 masl
ClimateTemperate oceanic
Varieties—
Roast—
Tasting noteskey lime, plum, tres leches cake, brown sugar✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • key lime
    Fruity › Citrus › Lime
  • plum
    Fruity › Dried
  • brown sugar
    Sweet › Brown Sugar
  • tres leches cake
    not on the wheel

Supply Chain

  1. Farm

    El Paraíso, Colombia

    Grown by Diego Samuel Bermudez

  2. Roastery

    Perc Coffee

  3. Coffee· viewing

    Archive: Decaf Colombia Diego Bermudez

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarArchive: Colombia Diego Bermudez Gesha LettyArchive: Colombia Wilton Benitez Decafel paraiso decafColombia Select DecafDecaf Colombia Sebastian Ramirez Red FruitsDecaf Colombia Sebastian Ramirez Red FruitsMore from this producerDiego Samuel Bermudez46More from this farmEl Paraíso50 moreSimilar flavour profilekey lime, plum, tres leches cake1344Same processAnaerobic2016From the same originColombia6009More from this roasterPerc Coffee102 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobicAltitude1960 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability