Located in the municipality of Piendamó and approximately 2.5km away from the Pan-American highway is the Finca Villa Rosita.
Every lot from the Finca Villa Rosita was processed differently. Situated 1930 masl Finca El Paraiso has all the latest coffee processing technology.
Diego Samuel Bermúdez was first hooked by the coffee culture 13 years ago, where he started his adventure with more enthusiasm then resources, but with a firm conviction of where he wanted to be.
Today he is continues in his uncompromising dream to find an alternative in coffee to create new possibilities and new paths for processing, production, marketing, and (most importantly) making higher quality coffee more accessible.
This particular lot has a process called “Lima”. As is typical with the varietal Castilla, it is aromatically delicate, however, above all the notes tasted in the cup are clearly Lemon drizzle cake, ginger and Lime.
So what is the Lima process?
An Anaerobic fermentation of the cherry for 36 hours, followed by washing and being submerged in water for 48 hours to extract chlorogenic acids. In the drying stage, the humidity is reduced to 16%, and stabilised like that for 8 days, when the humidity is reduced to 11%. This last step allows the natural yeasts in the coffee to activate and stabilise the coffee giving it extraordinary flavours.