Diego Bermudez – Gingerbread

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.