COLOMBIA DIEGO SAMUEL BERMUDEZ
Decaf Special Fermentation
FILTER

This is the third coffee from Diego Samuel Bermúdez we’ve brought in this year. Diego Samuel has spent the last 13 years cultivating and mastering specialty coffee, working to innovate and push the boundaries of quality in his processes. We’ve been roasting some of his lots for several years now. His farm prioritizes investment in technology, including building a laboratory to experiment with processing protocols. They’ve developed a framework to understand how to create flavor profiles by analyzing microorganisms, temperature, and pH levels during each process. This allows them to replicate lots consistently, regardless of climatic conditions.

Diego Bermúdez’s scientific approach has led him to experiment with various processes, enabling him to craft coffee profiles tailored to consumer preferences. His mission also includes environmentally responsible practices, recognizing the vital importance of sustainable resource management.

This Colombia Diego Samuel features a natural decaffeination process that combines high-altitude spring water with naturally derived ethyl acetate (EA). This compound is naturally present in all coffee beans (as well as in many fruits and vegetables), ensuring no synthetic chemicals are added.

The natural EA is derived from a sugarcane-based process and, together with spring water, are the only elements the coffee comes into contact with. This EA and water process allows for a gentle caffeine extraction from the bean, avoiding excessive heat and pressure while preserving the bean’s natural structure and characteristics.