SIPSTRUCK - Diego Bermudez Tres Leches {Espresso} | Colombia - Advanced Fermentation, Thermal Shock - Castillo
Product details
| Management number | 253481327 | Release Date | 2026/10/24 | List Price | CA$10.40 | Model Number | 253481327 | ||
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Sipstruck Coffee is located in Niagara Falls, Ontario
FROM SIPSTRUCK
This is a special one, in fact we heard it’s Diego's favorite.
This coffee has a very sweet taste with big body and lower acidity. On espresso or filter, it’s fantastic, like cake in a cup!
Roast: Espresso | 76 Agtron | Light
Nestled in the Cauca region of Colombia, Finca El Paraiso is a cutting-edge coffee estate owned and operated by Diego Bermudez. Founded in 2008 and known for its highly innovative processing techniques, the estate has gained worldwide recognition for producing some of the most distinctive and high-scoring coffees.
What sets Finca El Paraiso apart is its focus on scientific methods like biocatalysis and controlled fermentation, where specific microorganisms are introduced to enhance the coffee’s flavour. Unlike conventional coffee farms, Bermudez uses fermentation tanks with real-time monitoring of temperature, pH, and sugar levels to carefully control the process. One of his signature techniques is the use of "thermal shock," where beans are alternately exposed to hot and cold water to stop fermentation at just the right time, locking in vibrant flavours and unparalleled sweetness.
Diego Bermudez has revolutionized coffee processing at Finca El Paraiso, positioning it as a leader in specialty coffee production. Each lot produced here reflects his commitment to precision, quality, and constant innovation.
This profile starts with harvesting coffee cherries at peak ripeness, followed by ozone disinfection. The cherries then undergo a 72-hour anaerobic fermentation in water and a Lactobacillus-enriched milk culture medium. After fermentation, the coffee is pulped and combined with leachates from the cherry fermentation to enhance precursor development. A thermal shock wash is then applied to lock in these precursors and prepare the coffee for optimal drying.
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