Freak & Unique III | Colombia | Diego Samuel Bermudez

THIS BEAUTIFUL COFFEE IS RIPE WITH RASPBERRY AND LYCHEE FLOATING IN ROSE WATER. BRIGHT AND UPLIFTING, IT IS LIKE A FRENCH MARTINI MADE FOR SIPPING IN THE SUNSHINE.

Our very limited series, Freak & Unique continues with this extended fermentation Castillo from Diego Samuel Bermudez. This coffee comes with a limited edition framed print by Toucan Tango.

This coffee is roasted each week on Wednesdays.

FARMER: Diego Samuel REGION: El Tambo, Cauca ALTITUDE: 1700 MASL VARIETAL: Castillo PROCESS: Extended Fermentation Washed ARTWORK: Freak & Unique III, Toucan Tango, screenprint on 350gsm natural uncoated card, edition of 100, 2021

As part of a tight knit family, Diego Samuel works on his farm in Cauca with his wife, two daughters and two brothers. Together they are involved in the pursuit of continual learning and striving to achieve the next level with their processing. They built their own lab on the farm to firstly understand about cupping and roasting so they could then start to curate their own fermentation protocols for them to begin experimenting with. These experiments and novel approach to coffee have allowed to him to soar and exceed, winning several awards since 2015.

The farm focuses on technology and the critical and intricate processes that go into producing coffee of this calibre. Fine tuned detail is put into the selection through to the drying processes, which are done in a way that mitigates the changeable climatic conditions, allowing them to replicate coffees of such high standards every season.

This Castillo has undergone a detailed and meticulous process leading to the exquisite results in the cup; the first phase is an anaerobic fermentation of the cherries for 48 hours in tanks at 18 Celsius.

The second fermentation, which happens after the cherries are pulped, is an anaerobic ferment for 96 hours at 18 Celsius.

The coffee is then thermic shock washed before being washed with water at 40 Celsius and again with water at 12 Celsius.

The beans then undergo controlled drying for 34 hours at 35 Celsius and a relative humidity of 25% until reaching a grain moisture of 10%-11%. The drying process takes place in a custom made drying chamber that dehumidifies the coffee at the same time as drying

Produced by Diego Samuel Bermudez in El Tambo, Cauca, the Freak & Unique III represents a sophisticated approach to modern coffee production in Colombia. This lot features the Castillo varietal, which is widely recognized for its resilience and adaptability. By utilizing an extended fermentation washed process, Bermudez pushes the boundaries of traditional preparation to influence the final cup profile. While washed coffees are typically celebrated for their clean acidity and structural clarity, processing methods involving extended fermentation can significantly alter the development of volatile compounds, often resulting in more pronounced, exotic aromatics. As you explore the raspberry, lychee, and rose water notes identified by Hundred House Coffee, you may find it helpful to reference the flavor wheel to better categorize these complex sensory experiences. This specific release highlights the intersection of meticulous agricultural technique and innovative post-harvest handling at 1700 masl.