Diego Bermudez
Discover the extraordinary craftsmanship of Diego Bermudez with the first coffee of Ben Morrow’s curator series, a Castillo variety that redefines the boundaries of coffee processing. Sourced from the fertile lands of El Paraiso in Cauca, Colombia, this coffee is a testament to Diego’s innovative approach to fermentation. Eschewing traditional methods, he employs bio reactors and a meticulous selection of microorganisms to precisely control every aspect of the fermentation process, including temperature, pH, sugar content, and microbial load. This level of precision results in a coffee that is unparalleled in its complexity and flavor profile.
This Castillo variety, processed through thermal shock anaerobic fermentation, presents a palate of vibrant raspberry, aromatic Turkish delight, and the sweet, exotic notes of lychee. Diego’s pioneering techniques ensure that each sip delivers a truly unique tasting experience, showcasing his mastery and dedication to pushing the envelope of coffee innovation.
