Diego Samuel Bermudez – Competition Lot
Cup Score 90
All these lots selected come from the Castillo variety, which again disproves myths that still question the quality this varietal can produce when the treatment of the raw product is taken into such depth to draw out its light and true potential.
Special Fermentation Y-05 - Process
1. First phase is an anaerobic fermentation in cherry for 48 hours in tanks with
relief valve at 18o Celsius.
3. The second phase is an anaerobic fermentation with mucilage for 96 hours at
4. Thermic shock washed. First, washed with water at 40o Celsius and then with
water at 12o Celsius.
5. Controlled drying for 34 hours at 35o Celsius and a relative humidity of 25%
until reaching a grain moisture of 10% - 11%.
The drying process is made in our drying machin