Diego 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 companyIndestec, 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.

Double Fermentation Thermal Shock is an advanced coffee processing method designed to enhance flavor complexity. First, the coffee cherries undergo anaerobic fermentation, where microorganisms break down the sugars. After this, they go through a thermal shock process, where the cherries are washed with hot water followed by cold water, creating a shock that affects the cell structure and flavor profile. This is followed by further fermentation and drying, resulting in unique, rich flavors with increased clarity and complexity in the cup.