There are coffees that truly captivate you. The Colombian coffee named Luna Bermudez from the Canadian roaster September Coffee is one of them. Named after the eldest daughter of producer Diego Bermudez, it carries a personal touch that you can sense in the cup. Sweet blueberry pie, juicy fruity sweetness reminiscent of grape candies, and the delicate smoothness of oolong tea intertwine here into a profile that is both intense and surprisingly smooth. The finish is long, full of blueberry jam, and leaves you with the feeling that you’ve just tasted something you won’t soon forget.
Behind this coffee is Diego Bermudez and his family from Finca El Paraiso in Colombia’s Cauca region, a farm that has become one of the most respected names in the entire coffee world in recent years. Diego and his team do not work with standard fermentation tanks, but with precision bioreactors in which they control every detail of the process—from temperature and time to pH, sugar content, and microbial load. September Coffee has been collaborating with the Bermudez family for a long time, and Luna is their most ambitious joint project to date.
Luna Bermudez undergoes double anaerobic fermentation followed by thermal shock, one of the most demanding processes currently used in the coffee world. The cherries are first harvested at peak ripeness with the highest possible sugar concentration in the pulp, then pulped and fermented using specialized yeasts that promote the development of fruity flavor compounds. This is followed by thermal shock, during which the coffee is subjected to a rapid temperature change that locks the resulting aromatic compounds into the bean. Drying then takes place in a dehumidifier, which gently removes moisture and prevents excessive oxidation, thereby preserving the delicate notes of the profile until the very last step.