| Roaster | Dropshot Coffee Roasters |
| Origin | Colombia |
| Tasting notes | Gingerbread, Figs, Candied Mandarins, Sour Cherries |
| Region | Piendamo, Cauca |
| Altitude | 1960 m |
| Varietal | Castillo |
| Process | Thermal Shock Washed |
| Producer | Diego Samuel Bermudez Tapia |
| Farm | El Paraiso |
| Harvest | 2023 |
| Score | 86 |
Diego is one of the biggest names in the coffee industry, known as a master of modern processing techniques, such as co-fermentation with fruits or microorganisms. This lot is first subjected to anaerobic fermentation for 72 hours in water with Lactobacillus, a microorganism also used in yogurt production and beyond. The cherries are depulped, then go through the Thermal Shock process – the sudden alternation of water temperature during the washing process of the cherries, followed by drying and stabilization. Regarding the tasting experience, the title “Gingerbread” speaks for itself.
