Diego Bermudez - Red Plum

MEET THE PRODUCER | Diego Bermudez needs no introduction in many 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 a lot to teach us about what is possible in contemporary coffee processing.

TRUST THE PROCESS | Processing begins with the development of a proprietary culture recipe using cascara extract, mucilage, and wine yeast that Diego affectionately named "Red Plum." 

After being handpicked at peak ripeness, coffee cherries are sorted for quality and thoroughly washed with filtered water. Next, the coffee is introduced to the Red Plum culture, and they are left to mingle in a sealed container under pressure for a set amount of time. After fermentation, the coffee undergoes a thermal shock with more filtered water before beginning a controlled drying process. During this time, air in the drying room is kept at a steady 35 degrees Celsius and is constantly recirculated for 34 hours, until optimal moisture content is achieved. 

TAKE A SIP | If you’re familiar with Diego’s work, you might expect this coffee to pack a proverbial fermentation punch, but it’s actually surprisingly subdued and balanced given the extent of its processing journey. It does, however, punch way above its weight class in terms of variety, showcasing flavor notes you might expect to find in a Gesha coffee (like white grape, peach, and turbinado sugar) rather than Castillo. A playful-but-prominent note of strawberry candy hints at the tinkering Diego’s done with this lot, but it’s certainly not the loudest offering on his cupping table. 

Origin | Piendamó, Cauca, Colombia

Producer | Diego Bermudez

Farm | Finca El Paraiso

Process | Thermal Shock Washed

Variety | Castillo

Elevation | 1900 MASL

This Castillo from producer Diego Bermudez showcases the distinctive character of Piendamó, Cauca in Colombia's coffee-growing regions. Roasted by Black & White Coffee Roasters, this lot employs a Thermal Shock Washed processing method—a technique designed to highlight clean, fruit-forward flavors. The roaster identifies white grape, peach, turbinado sugar, and strawberry candy as the coffee's primary sensory markers, suggesting a delicate balance of stone fruit and confectionery sweetness. Castillo is known for its resilience and nuanced cup clarity, and this lot's tasting profile reflects those inherent qualities when processed with precision.