MEET THE PRODUCER | Diego Bermudez needs no introduction in specialty coffee circles. Known for understanding processing in a way that few producers do, there was a time when Diego was accused of "cheating" because some of the flavors found in his coffees were so intense and nuanced, people thought they must be artificial or added. In reality, those flavors are a direct result of Diego's innovative and science-laden processing methods. His use of primary and secondary fermentation has produced some of the wildest flavor experiences we've ever enjoyed at the cupping table, and today's release has much to teach us about what is possible in contemporary coffee processing. TRUST THE PROCESS | Whereas many of Diego's processing experiments land on the funkier end of the scale, this technique results in a profile that is remarkably restrained. After being picked at peak ripeness, coffee cherries undergo anaerobic fermentation both in cherry and after being pulped, being accompanied each round by a Gesha yeast culture. Then, the coffee is thoroughly washed using a proprietary thermal shock protocol, enhancing cup clarity and locking in aromatics. Finally, the coffee is dried in a temperature-controlled drying room and recirculated regularly, until optimal moisture content is achieved. TAKE A SIP | When hot, this coffee is like a painting of purple flowers against a white backdrop. It’s floral, like violet and lavender, but everything else about it is dressed up in white: stone fruit, like white peaches, tea-like, like white tea, and subtle, like white grape. As the coffee approaches a pleasantly warm temperature, even the floral notes turn white, like white flowers. Peaches prevail, with the addition of melon and sweet citrus. It’s delightfully sweet at this temperature, reminding us of wildflower honey, or honeycomb. When cool, the florality becomes like elderflower. Peach gives way to pear, and subtle tropical notes, like mango, make an appearance. Sweet citrus intensifies into something reminiscent of candied oranges, and the coffee finishes long and pleasant, like oolong tea. Origin | Cauca, Colombia Producer | Diego Bermudez Farm | Finca El Paraiso Process | Advanced Washed Variety | Gesha Elevation | 1930 MASL

MEET THE PRODUCER | Diego Bermudez needs no introduction in specialty coffee circles. Known for understanding processing in a way that few producers do, there was a time when Diego was accused of "cheating" because some of the flavors found in his coffees were so intense and nuanced, people thought they must be artificial or added. In reality, those flavors are a direct result of Diego's innovative and science-laden processing methods. His use of primary and secondary fermentation has produced some of the wildest flavor experiences we've ever enjoyed at the cupping table, and today's release has much to teach us about what is possible in contemporary coffee processing. TRUST THE PROCESS | Whereas many of Diego's processing experiments land on the funkier end of the scale, this technique results in a profile that is remarkably restrained. After being picked at peak ripeness, coffee cherries undergo anaerobic fermentation both in cherry and after being pulped, being accompanied each round by a Gesha yeast culture. Then, the coffee is thoroughly washed using a proprietary thermal shock protocol, enhancing cup clarity and locking in aromatics. Finally, the coffee is dried in a temperature-controlled drying room and recirculated regularly, until optimal moisture content is achieved. TAKE A SIP | When hot, this coffee is like a painting of purple flowers against a white backdrop. It’s floral, like violet and lavender, but everything else about it is dressed up in white: stone fruit, like white peaches, tea-like, like white tea, and subtle, like white grape. As the coffee approaches a pleasantly warm temperature, even the floral notes turn white, like white flowers. Peaches prevail, with the addition of melon and sweet citrus. It’s delightfully sweet at this temperature, reminding us of wildflower honey, or honeycomb. When cool, the florality becomes like elderflower. Peach gives way to pear, and subtle tropical notes, like mango, make an appearance. Sweet citrus intensifies into something reminiscent of candied oranges, and the coffee finishes long and pleasant, like oolong tea. Origin | Cauca, Colombia Producer | Diego Bermudez Farm | Finca El Paraiso Process | Advanced Washed Variety | Gesha Elevation | 1930 MASL