Huila Tarqui
Colombia · Huila
Diego Bermúdez is the reason "anaerobic" stopped being a punchline in the specialty industry. His 96-hour fermentation protocol — tank sealed, temperature held to within two degrees — turns one of the more forgiving varietals (Caturra) into something almost unrecognisable.
A coffee we
buy every year.
Diego Bermúdez is the reason "anaerobic" stopped being a punchline in the specialty industry. His 96-hour fermentation protocol — tank sealed, temperature held to within two degrees — turns one of the more forgiving varietals (Caturra) into something almost unrecognisable.
This lot leans into the process more than some of his others. Dark cocoa, not milk chocolate. Dried cherry, not fresh. The fig note is the signal — if you taste fig in a coffee, someone took real care with the fermentation.
We cupped nine lots from Huila this season and this one was the only immediate yes.