Producer: Diego Bermudez
Project Hachi
Region: Cauca, Colombia
Process: Natural
Varietal: Maragogipe
Tastes Like: Papaya, Lemongrass, Blackberry Jam
Diego Bermudez, is an award-winning coffee producer and an innovator in the industry. He holds a Coffee Quality Institute processing course level 2 qualification and has a laboratory on the farm where he devises scientific methods to enhance the potential of their beans. He carefully selects local micro bio-organisms to influence the coffee during processing, measuring everything from time, temperature, pH, sugar content, and microbial load.
The production of Diego Bermudez coffee begins with a unique cherry-picking method, where 95% of the cherries are picked fully ripe, and 5% are picked unripe. The cherries are washed with water containing high levels of ozone to reduce the number of microbes and then undergo a 48-hour anaerobic fermentation in tanks with a pressure valve to release high gas levels. The cherries are then fermented in two stages. After two stages of fermentation, the cherries are washed with a thermal shock method in two parts at different temperatures. The coffee cherries are dried for 28 hours in controlled conditions, packed in GrainPro, and left to rest for 15 days. Finally, the coffee goes through a dry milling plant with electronic and manual selection to ensure it meets the required standards.
Diego Bermudez's commitment to innovation and scientific processing techniques has resulted in high-quality coffee that has won numerous awards. Finca El Paraiso is a popular destination for coffee enthusiasts and tourists who can learn about the coffee production process and enjoy the natural beauty of the surrounding region. Diego Bermudez and his family are at the forefront of the Colombian coffee industry, continuously pushing coffee production and quality boundaries.
Our Apothecary Collection coffees are 180g.