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HomeCoffeesDiego Samuel Bermudez Hyperprocessed Geisha, Cauca, Colombia
Cauca · Colombia

Diego Samuel Bermudez Hyperprocessed Geisha, Cauca, Colombia

Anaerobic Gesha, grown at 1930 masl

Roasted by Father - Roastery & Espresso Bar

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
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Details

RoasteryFather - Roastery & Espresso Bar· Jhb, South Africa
FarmEl Paraiso, Cauca, Colombia✓
ProducerDiego Samuel Bermudez
ProcessAnaerobicThe coffee then undergoes two anaerobic fermentations✓
Harvest—
Altitude1930 masl✓
ClimateTemperate oceanic
VarietiesGesha≈
Roast—
Tasting notesfresh peach, champagne✓

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

Flavor Profile

2NOTES
  • fresh peach
    Fruity › Peach
  • champagne
    not on the wheel

Supply Chain

  1. Farm

    El Paraiso, Cauca, Colombia

    Grown by Diego Samuel Bermudez

  2. Roastery

    Father - Roastery & Espresso Bar

  3. Coffee· viewing

    Diego Samuel Bermudez Hyperprocessed Geisha, Cauca, Colombia

Keep exploring the atlas

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

Tastes similarJose Ignacio Gomez Geisha From Finca Los AngelesColombia | Diego Samuel BermudezDiego Samuel Bermudez Hyperprocessed YN-09Diego Samuel Bermudez Hyperprocessed Castillo T-06, Cauca, ColombiaDiego Samuel Bermudez Hyperprocessed Castillo Y-05, Cauca, ColombiaDiego Samuel Bermudez Hyperprocessed Castillo R-03, Cauca, ColombiaMore from this producerDiego Samuel Bermudez46More from this farmEl Paraiso50 moreSame variety, exploredGesha2495Similar flavour profilefresh peach, champagne25Same processAnaerobic2016From the same originColombia6009More from this roasterFather - Roastery & Espresso Bar197 coffees
Community

Brew recipes

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

ProcessAnaerobicAltitude1930 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