Diego Bermudez: Colombia's master of coffee fermentation
The world of specialty coffee today is driven by visionary players who are constantly pushing back the boundaries of taste and quality. Diego Bermudez is one of these emblematic figures. Co-founder of the El Paraiso farm in Colombia, he has developed ultra-precise fermentation techniques based on bio-reactors and a meticulous selection of micro-organisms. The result: coffees of unrivalled aromatic complexity, with surprisingly exotic flavours. At 94celcius, we're proud to highlight one of its most famous coffees, the famous Lychee Peachya perfect example of Diego Bermudez's know-how and the excellence of the Colombian terroir.
In this article, we invite you to delve into the world of Diego Bermudez, to go behind the scenes of his revolutionary fermentation process, and to understand how these methods reveal exceptional coffees.
1. Discovering El Paraiso and its visionary
1.1. Colombian soil, cradle of innovation
Colombia is world-renowned for the quality of its coffee, thanks to a natural environment conducive to coffee growing: rich volcanic soils, high altitude, temperate climate and ancestral know-how. Despite this established reputation, a movement of avant-garde producers is exploring new processing approaches to raise coffee quality even higher.
At the heart of this movement, the farm El Paraiso has established itself as one of Colombia's living laboratories of coffee innovation. Managed by Diego Bermudez and his team, it is home to advanced fermentation and post-harvest experiments, paving the way for unprecedented cup profiles.
1.2 Diego Bermudez, pioneer of controlled fermentation
Born into a family of coffee growers, Diego Bermudez grew up with a passion for coffee in his veins. Very early on, he became interested in the microbiological and chemical aspects behind every stage of production. He began to develop scientifically calibrated fermentation protocols, based on the control of multiple parameters: temperature, pH, sugar content, microbial load...
Over the years, Diego has gone from simple curiosity to true expertise, becoming one of the world's leading authorities on fermentation. His innovative and extremely precise approach has earned him a reputation that extends far beyond Colombia's borders.
2. The fundamentals of coffee fermentation
Before going into the specifics of El Paraiso, let's briefly recall the importance of fermentation in coffee production.
2.1. Why is fermentation crucial?
Once harvested, coffee cherries undergo various processing stages to release the seed (the green bean). Depending on the method used (washed, natural, honey, etc.), fermentation takes place to eliminate the mucilage surrounding the bean and modulate the development of aromas.
Microorganisms (lactic acid bacteria, acetic acid bacteria, yeast) then transform the sugars and compounds present in the pulp and mucilage, producing a variety of aromatic molecules. This stage has a major impact on the coffee's final profile: acidity, body, fruity or floral aromas, overall intensity...
2.2. Key fermentation variables
Several parameters directly influence fermentation:
- Duration Too long a fermentation can lead to taste defects, while too short a fermentation limits aromatic expressiveness.
- Temperature The higher the temperature, the faster the fermentation. Excessive heat, however, can lead to the formation of undesirable notes.
- The pH The acidity of the environment affects the growth of bacteria and yeasts, influencing the production of certain organic acids (lactic acid, acetic acid).
- Sugar content The quantity of sugars available in the mucilage determines the type of micro-organisms that will develop and the resulting aromatic richness.
- Microbial load The strains of bacteria and yeast present shape the flavor profile.
In conventional production, these factors are often guided by experience and observation, without necessarily being rigorously measured. With Diego Bermudez, the opposite is true: every variable is controlled to the milligram, to the degree.
3. Diego Bermudez's revolutionary approach: bioreactors
3.1. From standard vessels to bioreactors
Where most producers use tanks or barrels for anaerobic fermentation, Diego Bermudez uses true bio-reactors. These installations, inspired by the food industry and the production of fermented beverages (wine, beer, kombucha, etc.), provide absolute control over fermentation conditions.
In these reactors, we continuously measure :
- The exact temperature of the medium, adjusted if necessary.
- pH, controlled to maintain optimum acidity.
- Sugar concentration, to monitor fermentation progress.
- Microbial load, by introducing specific strains and monitoring their density.
Thanks to these high-precision instruments, Diego can stimulate or slow down certain micro-organisms, to guide fermentation towards the desired aromatic profile.
3.2. Careful selection of micro-organisms
One of the strengths of the El Paraiso method also lies in the micro-organism culture. Instead of relying solely on naturally occurring yeasts and bacteria, Diego selects specific strains and reproduces them in a culture medium dedicated. This ensures that beneficial micro-organisms will thrive, without competition from others that are more aggressive or likely to create defects.
This controlled control of microbial flora gives El Paraiso coffees an exceptional aromatic richness: intense fruity notes, fine, complex acidity, deep sweetness and remarkable persistence on the palate.
4. The fermentation process step by step
To better understand the rigor and complexity of Diego Bermudez's approach, let's take a look at the entire process of processing coffee cherries at El Paraiso, using the example of the Lychee Peachy.
4.1. Harvesting at full maturity and ozone disinfection
The work begins as soon as the cherries are picked. The cherries are harvested at optimum maturityThis guarantees a high sugar content. This condition is essential to feed the micro-organisms during fermentation and obtain rich aromas.
After harvesting, the cherries are disinfected with ozone. This process, still rare in the coffee industry, eliminates undesirable bacteria and moulds from the fruit skins, while preserving their integrity. In this way, Diego starts from a perfectly healthy base for the rest of the operation.
4.2. 72-hour anaerobic fermentation
Once disinfected, the whole cherries are immersed in water for 72 hours of anaerobic fermentation. The absence of oxygen encourages the proliferation of specific lactic acid bacteria and yeasts, which begin to break down the sugars in the mucilage.
This first phase is crucial: it helps to shape the aromatic foundations of the coffee and gradually removes the outermost envelopes (cherry skin, pulp).
4.3. Pulping, degumming and micro-organism production
After 72 hours, the cherries are pulped and degummed. The pulp and mucilage removed are not discarded: they are taken to a pilot plant (an on-site laboratory) for the production of specific micro-organisms following the process.
In fact, Diego uses these residues as a substrate to cultivate specific strains of bacteria and yeast, which will generate aroma precursors and flavors. This microbial "broth", rich in aromatic compounds, is then used to infuse the coffee beans during the second fermentation phase.
4.4. Aromatic precursor fixation: 36 hours under pressure
The depulped grains are then transferred to a new fermentation tank where the culture medium filled with aroma precursors. This time, fermentation continues for 36 hours, under strict control of temperature, pH and pressure.
The aim is to "fix"It's the precursors at the heart of the bean. Under pressure, the aromatic compounds penetrate deep into the coffee's cellular structure, guaranteeing intense, long-lasting flavours.
4.5. Thermal shock and dehumidifier drying
Next comes the thermal shockcharacteristic of the Bermudez method. The idea is to alternate hot and cold phases in order to stabilize developed aromas. The sudden change in temperature acts as a "seal" for the volatile compounds inside the grain.
Finally, the grains undergo a controlled drying in a dehumidifierrather than traditional sun-drying. This approach limits the risk of oxidation or excessive fermentation, ensuring optimum preservation delicate notes acquired in previous stages.
5. The Castillo variety: a strategic choice
Visit Lychee Peachy proposed by 94celcius comes from the variety Castilloa hybrid between Caturra and Timor. Selected for its resistance to rust (a devastating fungal disease of coffee plants), Castillo has rapidly become the leader in Colombia, now accounting for around 40% of the crop.
5.1. Characteristics of the Castillo variety
- Increased resistance Thanks to its genetic heritage from Timor, Castillo offers natural protection against coffee rust.
- Productivity : It's a "dwarf" tree, adapted to high planting density, which increases yield per hectare.
- Aromatic potential Contrary to popular belief about hybrids, Castillo can develop a complex sensory profile when grown and fermented with care, as Diego Bermudez brilliantly demonstrates.
5.2. Ideal support for innovative fermentations
Because it is resistant and productive, Castillo frees the grower from certain constraints linked to disease and plantation management. This peace of mind means more time and resources can be devoted to fermentation experiments.
In addition, the structure of its beans and the richness of its mucilage provide a solid foundation for Diego Bermudez's advanced techniques. The results are surprising coffees, with tropical fruit aromas and lively acidity, much appreciated on the specialty coffee scene.
6. 94celcius Café Lychee Peachy: a festival of flavors
The result of all this rigor and extraordinary know-how is embodied in the Lychee PeachyA coffee with an explosive mouthfeel, seductive with notes of lychee and juicy peach.
6.1. Tasting profile
- Aromas When you open the sachet, you immediately perceive a cascade of exotic fruits (lychee, peach, even mango or pineapple) and a few floral touches.
- Flavors In the cup, the attack is lively, carried by a delicate acidity reminiscent of lychee juice or fruity white wine. This is followed by a lingering sweetness, reminiscent of ripe peach and sometimes honey.
- Body : Slightly syrupy, giving a sensation of roundness and richness on the palate.
- Final Long and fragrant, with a fruity afterglow that leaves an unforgettable impression.
6.2. How can I fully appreciate it?
This exceptional coffee deserves an extraction method that brings out its complex aromatic bouquet:
- Gentle methods (V60, Chemex, Kalita) They reveal the clarity of the fruity notes and the balance of the acidity.
- Aeropress More control over temperature and infusion time, allowing you to experiment with different ratios to adjust intensity.
- Espresso Can produce a highly concentrated, explosively aromatic cup. For lovers of intense fruity coffees.
7. Local and international impact
7.1. A source of inspiration for local producers
In Colombia, the success of Diego Bermudez and his El Paraiso farm is setting an example. More and more coffee growers are taking an interest in controlled fermentations, micro-organism selection and the use of advanced technologies such as bio-reactors. This dynamic is boosting the region's competitiveness on the international specialty coffee scene.
7.2. Economic and social benefits
By producing very high value-added coffees, El Paraiso and other innovative farms generate higher margins, which have a positive impact on local communities. The higher revenues make it possible to invest in education, infrastructure improvements and the well-being of coffee-growing families.
7.3. A showcase for Colombia
Diego Bermudez's success conveys a modern, sophisticated image of Colombian production. At a time when many competitor countries (Ethiopia, Kenya, Brazil, etc.) are seeking to diversify their processes, Colombia stands out for its ability to combine tradition and innovation, confirming its status as a leader in the specialty coffee sector.
8. Conclusion: a coffee revolution in the making
Diego Bermudez's career and achievements testify to the immense potential of Colombian coffee when produced with precision and boldness. The establishment of bioreactorsthe meticulous selection of micro-organisms and rigorous management of all fermentation parameters (temperature, pH, sugars, pressure, etc.) open the way to previously unexplored flavor profiles.
Visit Lychee Peachy of 94celcius, from the variety Castillois the perfect embodiment of this new era: a fruity, complex coffee of remarkable finesse. Beyond the extraordinary sensory experience it provides, this coffee also reflects the commitment of producers like Diego Bermudez to excellence, shared knowledge and respect for the environment.
For lovers of unusual coffees, the Lychee Peachy is much more than just a beverage: it's a real immersion in modern-day Colombia, where tradition, science and innovation combine to make the cup the best it can be.