COLOMBIA CASTILLO BERMUDEZ 1KG

Colombia Castillo Bermudez comes from Piendamo, Cauca, a region known for its balanced climate and ideal conditions for clean, stable natural processes. The lot is produced at Finca El Paraiso, under the coordination of Diego Samuel Bermudez, a name often associated with heavily processed, “funky” coffee profiles.

This coffee, however, tells a different story.

This natural Castillo showcases the fundamental side of the Bermudez philosophy: process control, consistency, and clarity of flavor. It is a core-level coffee, intentionally built for balance and accessibility, without interventions meant to force or induce aromas, yet with enough precision to highlight origin, natural fermentation, and varietal character.

THE PROCESS, explained directly to us by Daniel Eduardo Guzman, Diego’s nephew, with whom we stay in close contact and who is responsible for Quality Control at the farm:

“The process begins with floating and disinfecting the cherries, followed by a controlled fermentation of the ‘submerged’ cherries for 72 hours in a biofermenter. The goal of this stage is not to achieve an extreme character, but to develop a clean natural sweetness and a well-defined aromatic structure. Drying is carried out slowly on parabolic beds, to ensure uniformity and stability in the cup.”

The cup profile is balanced and elegant, with notes of forest berries, dark chocolate, and honeydew melon, supported by a round sweetness and a pleasant texture. It is a clear, easy-to-understand coffee, with enough personality to be expressive, without ever feeling “too much.”

This lot proves that Diego Samuel Bermudez is not only about out-of-the-box experiments, but also about well-built, “core” coffees that respect the raw material and the Cauca terroir - simple, clean, and extremely well executed.