Diego Bermudez Rose Tea
Diego Bermudez Rose Tea
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Ships directly from Newbery St., roasted to order just for you, then shipped. US delivery is typically 2–6 business days. Orders with coffees from more than one roaster arrive as separate boxes. Shipping & freshness →
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Tasting Notes
Specific flavors and aromas the roaster (or our team) noticed when cupping this coffee. They describe the brewed cup, not flavorings added to the beans.
Read more in the glossary →-
Roast Level
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Roast Level
How dark the beans are roasted, on a 'specialty' scale where Light/Ultralight preserves the most origin character.
Read more in the glossary → - Specialty Light/Ultralight
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Flavor Profile
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Flavor Profile
High-level flavor families this coffee leans toward — fruity, floral, sweet, chocolate/nutty, spicy, tea/botanical, or fermented/wine-like.
Read more in the glossary → - Sweet, Floral, Fruity
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Origin Type
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Coffee Type
Whether a coffee is a single origin (from one farm, region, or country) or a blend (multiple origins combined).
Read more in the glossary → - Single Origin
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Flavor Notes
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Flavor Notes (SCA)
More specific flavor families inside the broader profile, using the SCA Coffee Taster's Flavor Wheel — e.g. 'Citrus' and 'Berry' inside 'Fruity'.
Read more in the glossary → - Caramel, Floral, Other Fruit
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Caffeine
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Caffeine
Whether this coffee is caffeinated or decaffeinated, and (for decaf) which process was used.
Read more in the glossary → - Caffeinated
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Country of Origin
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Country of Origin
Where in the world this coffee was grown, or 'Multiple' for a blend with beans from more than one country.
Read more in the glossary → - Colombia
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Process Type
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Processing
How the coffee cherry was prepared after picking — dried with or without its fruit, fermented under specific conditions, etc. Big effect on the final cup.
Read more in the glossary → - Anaerobic
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.
The coffee you’ll be experiencing today is a semi-washed coffee with a special fermentation process developed by Diego Bermúdez. It begins with ozone treatment to disinfect the cherries, followed by a 36-hour anaerobic fermentation. After that, the coffee is pulped and demucilaginated, then specific microorganisms are added for a second fermentation under pressure for another 20 hours. The process ends with a thermal shock to preserve the floral aromatics—reminding me of rose tea—and finishes with immediate drying on raised beds.
Origin : Piendamó, Cauca, Colombia
Producer/Farm : Diego Samuel Bermúdez Tapia, Finca El Paraiso
Process : Semi-washed with special fermentation
Roast Profile : Light
Varieties : Castillo
Altitude : 1.960 m.a.s.l.
Tasting Notes : Caramel, Rose Tea, Floral, Green Apple, Kiwi
Size : 8oz. (227g)
Coffee beans roasted by Newbery Street Coffee Roasters in Greater Boston
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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
| Time (s) |
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| 0:00 | 50 | 50 Circle Pour |
| 0:30 | 60 | 110 Center Pour |
| 0:50 | 70 | 180 Center Pour |
| 1:20 | 60 | 240 Center Pour |
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