Colombia Diego Samuel Bermudez | Hyperprocessed


If this process didn't come from one of Colombia's coffee producing legends, we'd call it nonsense. But after the first sip all the processing myths are busted. Diego surely knows what he's doing. Check below to learn more about this unique processing method.

As for the flavor - there is a lot going on in this coffee and every sip reveals a new dimension. When brewed for the first time, the first sip was "meeeh". But after that every next sip just kept adding layers of complexity and new flavors, building to a spectacular finish. Simply jawdropping!

Roasted omni light to preserve all the wonderful flavors of the coffee - perfect for complex pour overs or super sweet espressos (but please do try it as cold drip!).

Regular price €15,90
Tax included.
Save €-15,90

Perfect for: Filter
Also works lovely as: Espresso, French Press, Aeropress, Cold Brew
Taste notes: Red plum, Pear, Sherbet, Mango, Gingerbread

Variety: Castillo
Altitude: 1.800m
Gold Gran Cru Washed
Quality score: 90
Light Omni roast

100% Arabica Coffee

Net weight: 100g/250g

Finca El Paraiso, as the name itself suggests, is the exceptional heaven of growing and processing coffee. Diego Bermudez is the man behind and a true genius, whose work is constantly filled with innovative ideas. Aside from him, his family shares a similar entrepreneurial, scientific and enthusiastic spirit.

Diego "Thermal Shock" Bermudez is constantly experimenting with new processing methods. And doing a great job. Check the porocessing workflow for this coffee:

To create this stellar coffee, ripe cherries are collected and washed with ozonated water to reduce possible microorganism contamination.

Then starts the fun part.

The first part of anaerobic fermentation takes place for 48 hours as whole cherries in a fermentation tank with a pressure release valve at 18 degrees Celsius.

The second part of fermentation also takes place for 48 hours at 21 degrees Celsius with the cherries depulped but left with the mucilage.

Then comes a thermal shock to transfer and fix the secondary aromas developed in different fermentation phases.

The first phase of the thermal shock is washing at 40 degrees Celsius, and the second phase washing with water at 12 degrees Celsius.

Then it's time to dry the beans. At Finca El Paraiso they dry the cherries for 34 hours, with recirculation of35 degree Celsius air and 25% relative humidity, until reaching a moisture level between 10% and 11%.

Then the beans are packaged in Grainpro bags and stabilised for 15 days.

For the final touch comes vibrating, electronic and manual sorting to reach the required physical quality standard.

To ensure quality on the way to our roastery, coffee is vacuum sealed. And it's a true pleasure for our head roaster to cut open this bag of goodness.

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Omni Light

Cupping score




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