DIEGO BERMUDEZ GESHA

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.

Today, we’re honored to share with you a beautiful Gesha from El Paraíso. This coffee begins with carefully selected overripe cherries, which are first disinfected with ozone before undergoing a 72-hour yeast fermentation under pressure to lock in vibrant aroma and flavor. The coffee is then gently dried in a dehumidifier and stored in a cool environment to preserve its quality.

The result is a cup bursting with lush peach notes and delicate floral aromatics—reminiscent of blooming roses. It’s a stunning expression of Diego’s craftsmanship, and we’re so excited for you to experience it.

Origin : Piendamó, Cauca, Colombia

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

Process : Washed with Thermal Shock

Roast Profile : Light

Varieties : Gesha

Altitude : 1.960 m.a.s.l.

Tasting Notes : Peach, Rose Apple, Mango, Apricot, Floral

Size : 4oz. (114g)

Coffee beans roasted by Newbery Street Coffee Roasters in Greater Boston

------------------------------------------------

Coffee: 15g

Grind Size: Light

Brewer: OREA V4 Classic with Kalita Wave 185

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

Ending Time: ~2:10

------------------------------------------------