Colombia Diego Samuel [Filter] 250g
Learn more about what this means here.
Colombia Diego Samuel [Filter] 250g
Tunía, Piendamó, Cauca
Diego Samuel Bermúdez Tapia
Washed, thermal shock
White peach, jasmine, cinnamon
Finca El Paraíso is a famous farm in the world of specialty coffee, which is known for its excellent and outstanding coffees. Diego Samuel is not just any other coffee farmer. After his studies, he specialised in the development of elaborate fermentation and drying processes. Therefore, his exclusive coffees are always an adventure and often stand out compared to similar coffees from other producers.
Diego Samuel is head of the farm and several other producers are in charge of different parts of the farm. The pacific winds create great conditions to grow coffee in the temperately humid climate. On 49 hectares, situated at an elevation of around 1920 masl, they cultivate various coffee varieties, such as Geisha, Bourbon, Laurina or Castillo. Today, the farm is equipped with lots of fancy equipment – it almost looks like a high-tech vineyard. Diego wants to control every aspect of the coffee process and he does so with great success.
After arriving on the farm, the freshly harvested coffee cherries are first «sterilized»: The water used for washing the cherries is ozonated and treated with a UV tube to remove the microbial load, thus getting rid of unwanted flavors present in the unfiltered water. This process was developed after Diego and his team found out that a defect that makes the coffee taste like fennel was caused by the microbiological composition of the water used for washing. This is just one example of how they constantly work on optimizing their production.
The process this coffee of the Castillo variety is going through is what they call «thermal shock». The process involves fermenting the coffee cherries for a certain time in several different tanks (bio reactors). Temperatures, pH and pressure within those tanks is measured and controlled and varies from one tank to the next. To make an example, a certain coffee is fermented in tank A for a certain time, moved to tank D for a different period of time and finally to tank B for yet another duration. Varying the number, the order of tanks a coffee is being fermented in and the amount of time it spends in each tank provides almost endless combinations. The micro organisms that are at work during the fermentation are monitored in a lab on the farm.
They have also replicated this whole system in a much smaller scale in order to test new processes before implementing them on a larger scale. Diego's team makes sure to thoroughly test and evaluate new processes for about six months before scaling up.
The coffee is then being dried with a custom-designed machine that allows Diego to apply a pre-defined drying profile that defines how fast drying is conducted in certain stages – not unlike what we later do with roasting. This allows them to follow and control the development of the coffee during the drying process and has a massive influence on the coffee's flavor.
Diego shares his obsession with coffee science and the knowledge gained by his experiments very openly with with roasters, green coffee buyers and, most importantly, other coffee producers. Diego and his family have achieved a lot after having built their company from scratch. Besides the coffee they grow themselves, they also buy freshly picked coffee cherries from lots of other farmers in the region. Thanks to the very high quality of the coffees, they can sell those at high prices and thus also pay high prices to the farmers they buy coffee from. Their ultimate goal is for every coffee producer in Colombia to be out of poverty. Therefore, they aim for the coffee production of the whole region and, ultimately, the whole country to be elevated to a higher quality in order for all producers to make a better living from coffee production.
«Colombia Diego Samuel Filter» wirkt eher leicht, dennoch komplex und mit intensiven Aromen. Insbesondere wenn er frisch ist kann ein kräftiges Zimt-Aroma wahrgenommen werden. 2-3 Wochen nach der Röstung gewinnt er an Komplexität und bringt umso mehr Balance und Frucht in die Tasse. Die Säure ist äusserst angenehm und zart, der Kaffee schmeckt blumig fruchtig. Richtig erfrischend!
Despite being on the light side, this coffee is complex and intense in aroma. Especially when it's freshly roasted, a striking note of cinnamon hits the nose. 2-3 weeks after roasting, more and more complexity as well as fruity and floral notes can be perceived and it makes for an incredibly balanced and clean cup of filter coffee. The acidity is extremely pleasant and soft and it's a very refreshing cup of coffee – unlike much of what you'd drink on an average day!
We extract this coffee for a maximum of three minutes with water at a temperature of 93°C. We recommend to start with 18g of coffee and 300g of water and we use the Japanese Hario v60 filters in size 02. We bloom the coffee with 50g of water and briefly swirl the dripper in order to ensure all the coffee gets wet. After 35-40s , we add another 100g of water, thus reaching 150g in total. At 1:05, we pour water to 250g and at 1:30, finally, we add the remaining 50g of water and swirl just very lightly to avoid the coffee from sticking to the inside of the paper filter.
We aim for a coffee with a lot of clarity and work with a rather low turbulence when pouring. To accentuate the clarity and acidity we prefer to use cone-shaped filters for this coffee.
This coffee is quite flexible and often tastes really good even when not brewed to perfection. It also makes for a very nice and balanced, sweet espresso with a nice, smooth body and floral notes.