Diego Bermudez Natural Lychee Peach Decaf

Diego Bermudez is one of Colombia’s most innovative coffee producers, known for bringing an almost scientific level of precision to fermentation and processing at Finca El Paraíso in Cauca.

Rather than viewing fermentation as simply another step in coffee production, Diego treats it as a tool for developing flavor. Temperature, time, pressure, microorganisms, and drying are carefully controlled to create specific sensory profiles while maintaining consistency and clarity in the finished coffee.

His approach has helped redefine what processing can bring to the cup. The coffees coming from Finca El Paraíso can be intensely aromatic and almost impossibly fruit-driven, yet remain remarkably clean and structured.

Lychee Peach is a perfect example of Diego's philosophy — taking the familiar Castillo variety and pushing it into an entirely new expression.

Diego Bermudez has built his reputation by asking just how much flavor can be developed through fermentation without sacrificing clarity. Lychee Peach is an incredible answer to that question.

A familiar Colombian variety becomes something almost unrecognizable — intensely aromatic, tropical, creamy, and packed with fruit. Lychee brings an exotic sweetness, ripe peach fills out the center of the cup, and apricot carries through a long, juicy finish.

It's expressive coffee through and through — a distinctly Diego Bermudez interpretation of what Castillo can become.

📍 Producer: Diego Bermudez
🌎 Farm: Finca El Paraíso
🗺 Region: Cauca, Colombia
🌱 Variety: Castillo
🧫 Microorganism: Paraíso Yellow Fruit Yeast
🧪 Process: Washed with Special Fermentation + Thermal Shock
🏔 Elevation: 1,960 MASL

This coffee goes through a carefully controlled multi-stage fermentation designed to develop its distinctive yellow fruit and stone fruit character.

🍒 Selective Harvesting – Ripe cherries are carefully selected to create the foundation for sweetness and complexity

🫧 Anaerobic Fermentation – The cherries are ozone disinfected before undergoing a 36-hour anaerobic fermentation submerged in water

🧫 Yellow Fruit Microorganisms – The coffee's pulp and mucilage are used to cultivate specific microorganisms that create aroma and flavor precursors

⏱ Controlled Pressure Fermentation – Those microorganisms are reintroduced to the coffee for an additional 12 hours under controlled pressure, encouraging the aromatic compounds to interact directly with the beans

🌡 Thermal Shock – A thermal shock wash helps preserve the developed aromatic compounds and lock in the coffee's distinctive profile

💨 Controlled Drying – The coffee is gently dried using a dehumidification system for even moisture removal before being stabilized and prepared for export

☕ Aroma: Caramel, ripe peach, and sweet yellow fruit

☕ First Sip: Juicy lychee and peach with crisp apple and pear-like acidity

☕ Body: Creamy, smooth, and saturated with fruit

☕ Finish: Long and sweet with lingering apricot and tropical fruit

Best brewed as a pour-over to highlight its explosive aromatics, juicy fruit character, and creamy sweetness.