Introducing the exceptional Diego Bermúdez coffee from Colombia – an experience that will appeal to lovers of delicately fruity yet technically sophisticated coffees. The flavor profile of this coffee will captivate you: delicate citrus notes, apricots, and juicy strawberries are complemented by a subtle hint of passion fruit juice. The coffee comes from the Pitalito region in the department of Huila and is grown at an altitude of approximately 1,750 meters above sea level, which helps the cherries to ripen slowly and develop a higher concentration of flavors. The"Castillo"variety used in this coffee is a more common variety in Colombia, which only underscores its uniqueness when it achieves such balanced and rich aromas.
If we look at the origin of this coffee, we come to the story of farmer Diego Samuel Bermúdez and his family business. Diego was born in Bolívar in the Cauca region and has been growing coffee for more than ten years. His farm, known as Finca El Paraísoin the El Tambo area, covers approximately 27 hectares of land at an altitude of around 1,700–1,950 meters above sea level. The farm grows the Castillo variety alongside other varieties such as Colombia, Caturra, Pink Bourbon, and Geisha. Diego, his family, and his team have established modern processing structures, including an in-house laboratory for cupping and research into fermentation protocols. As a result, this farm is one of those that is not afraid to experiment—and the result is this batch, which combines precise agronomy with handcrafted attention to every detail.
In terms of processing, this coffee is washed with extended fermentation, which combines intensity and purity of flavor profile. As a result, this method allows the aromatic components created during fermentation to be fixed and preserved in the bean, increasing the complexity of the final cup. The rest of the process consists of precise drying, which preserves the delicate tones and prevents excessive oxidation or "over-fermentation." The combination of high altitude, washed processing, the farmer's experimental approach, and the Castillo variety results in a coffee that offers both delicacy and expression, freshness and depth.