About the farmer:

Diego Samuel Bermudez began his coffee journey in 2008, starting with a small 2.5-hectare plot on his family’s farm, Finca El Paraiso. Initially, he sold coffee to local cooperatives while studying Agricultural Enterprise Management. His passion grew as he explored different coffee qualities and varieties, leading to a win in a regional contest in 2015. This success motivated him to focus on innovation, creating new technologies for processing. Through his company Indestec, Diego now operates five farms across Cauca and innovates processing methods, including controlled anaerobic fermentation and custom drying systems. His focus on technology and quality control has earned him recognition in coffee competitions. Diego's commitment to sustainable practices and his family’s support has helped him produce award-winning coffees while fostering innovation in the Colombian coffee industry.

About the process: 

Advanced fermentation methods involve precise control over microbial activity, oxygen levels, and temperature to enhance the complexity and clarity of coffee flavors. After harvesting, the coffee cherries are subjected to controlled fermentation in sealed tanks or under anaerobic conditions, allowing specific yeasts and bacteria to influence the flavor profile. This process can create vibrant, layered notes such as tropical fruits, florals, and spices while maintaining a clean cup. The outcome is a well-balanced coffee with distinct acidity and sweetness, highlighting the unique characteristics of the coffee’s origin.