Diego Bermudez is fast making a name for himself as one of the most innovative producers out there, and has produced some of the most amazing coffees I’ve had the luck and pleasure of tasting this year.
At his farm Finca El Paraiso in Cauca, Diego uses unique bio-organisms in his fermentation tanks, alongside using water of varying temperatures for the fermentation (hence “thermal shock”) to coax flavours out of his coffees that have blown our minds. This particular offering uses both of the aforementioned methods and the result is incredible sweet and fruity, with notes of lychee and strawberry all over the shop.
