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HomeCoffeesDiego Bermudez Red Plum
Piendamó, Cauca · Colombia

Diego Bermudez Red Plum

Thermal Shock Washed Castillo, grown at 1900 masl

Roasted by Black & White Coffee Roasters

Available now· checked 31 Jul
RegionEstimated
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Details

RoasteryBlack & White Coffee Roasters· Wake Forest, USA
Locality, Region & CountryFinca El Paraiso, Piendamó, Cauca, Colombia?
ProducerDiego Bermudez
ProcessThermal Shock Washed✓
Harvest—
Altitude1900 masl
VarietiesCastillo≈
Roast—
Tasting noteswhite grape, peach, turbinado sugar, strawberry candy✓

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

Flavor Profile

4NOTES
  • white grape
    Fruity › Grape
  • peach
    Fruity › Peach
  • turbinado sugar
    Sweet › Brown Sugar
  • strawberry candy
    Fruity › Berry › Strawberry

Supply Chain

  1. Locality, Region & Country

    Finca El Paraiso, Piendamó, Cauca, Colombia

    Grown by Diego Bermudez

  2. Roastery

    Black & White Coffee Roasters

  3. Coffee· viewing

    Diego Bermudez Red Plum

Keep exploring the atlas

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

Tastes similarR Diego Bermudez Red PlumColombia Luna Finca El ParaisoEL PARAISO RED PLUMColombia Luna BermudezColombia: El MiradorColombia - El Paraiso Red PlumMore from this producerDiego Bermudez24Same variety, exploredCastillo1206Similar flavour profilewhite grape, peach, turbinado sugar1152Same processThermal Shock Washed31From the same originColombia6009More from this roasterBlack & White Coffee Roasters276 coffees
Community

Brew recipes

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

ProcessThermal Shock WashedAltitude1900 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