Coffee Of The Moment 50 (Diego & Alex Bermudez | Yellow Fruit Yeast Thermal Shock)

Diego and Alex Bermúdez produce this Castillo lot at Finca El Paraíso, 1960 masl in Cauca, Colombia. Their yellow fruit yeast and thermal shock process brings out a vibrant mix of citrus, tropical sweetness, and delicate florals through carefully controlled fermentation.

Ripe cherries ferment anaerobically in water for 72 hours before pulping, followed by another 36 hours with a culture prepared using the coffee’s own pulp and mucilage. The coffee then undergoes thermal shock before drying in a dehumidifier to preserve its delicate aromatics and prevent overfermentation. Roasted light, the cup delivers lemonade brightness, lychee sweetness, and a soft chamomile finish.

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Espresso Dial In: 16 grams in 38 grams out 27-29 seconds

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Coffee Of The Moment features a new microlot coffee with a unique story. These are hyper limited releases that can sell out entirely in as little as a day or as long as 3 weeks. Once the batch sells out it's gone for good. Subscribe to get a new rare and unique coffee to your door every single month! This is coffee for the curious.