Diego Bermudez Lychee

At the start of Pack’s roasting journey, the very first coffee he ever roasted was from none other than Diego Bermúdez—a red plum coffee that tasted remarkably like strawberry yogurt. This was back in 2021, when Pack was just learning to roast using the Ikawa under the guidance of Morten Münchow. The first assignment Morten gave him was to source a Gesha from Colombia, and that’s when Pack discovered El Paraíso, Diego’s farm. That moment marked a turning point—Pack’s first encounter with thermal shock processing and the beginning of a deep admiration for Diego's work.

Diego Bermúdez is a trailblazing Colombian coffee producer who began his journey in 2008 by transforming his family’s unused land in Piendamó, Cauca, into what is now the renowned Finca El Paraíso. A true innovator, Diego was among the first to bring thermal shock processing to the competitive stage. In 2015, his coffee won first place in a regional competition, earning him well-deserved recognition in the specialty coffee world.

The coffee you'll be experiencing today is a new process from Diego Bermúdez this year. It produces distinct lychee and peach notes by first disinfecting the coffee with ozone, followed by a 72-hour anaerobic fermentation. After the first fermentation is complete, the coffee is pulped and demucilaginated, then specific microorganisms are added for a second fermentation under pressure for another 36 hours. The process finishes with a thermal shock and immediate drying on raised coffee beds.

Origin : Piendamó, Cauca, Colombia

Producer/Farm : Diego Samuel Bermúdez Tapia, Finca El Paraiso 

Process : Washed with Thermal Shock

Roast Profile : Light

Varieties : Castillo

Altitude : 1.960 m.a.s.l.

Tasting Notes : Pear, Lychee, Peach, Granny Smith

Size : 8oz. (227g)

Coffee beans roasted by Newbery Street Coffee Roasters in Greater Boston

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OREA V4 Recipe

Coffee: 15g

Grind Size: Medium

Brewer: OREA V4 Classic with Kalita Wave 185

Water: 93'C (Boston tap water with ZEROWATER: TDS 000)

Ending Time: ~2:10

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OREA Z1 Recipe

Coffee: 12.5g

Grind Size: Medium

Brewer: OREA Z1 + Sibarist Paper

Water: 94'C (Boston tap water with ZEROWATER: TDS 000)

Ending Time: ~2:20

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