Diego Bermudez – Thermal Shock Washed

This experimental microlot from Diego Samuel Bermudez, one of Colombia’s most renowned producers, showcases the innovation and precision he is celebrated for. Grown at 1,960 meters on his farm El Paraiso and processed using a washed thermal shock method, this Castillo varietal delivers a layered and indulgent experience.

In the cup, expect notes of spiced gingerbread, ripe fig, and smooth milk chocolate. The flavor profile evokes the richness of a tiramisu cake, offering a creamy body, gentle fruit sweetness, and a long, comforting finish.

A complex and approachable coffee that highlights the potential of advanced processing techniques—perfect for both filter and espresso.