Diego Samuel Bermudez Hyperprocessed Castillo P-02

About This Coffee

A Castillo variety coffee from Cauca, Colombia, produced by Diego Samuel Bermudez. This coffee undergoes an extensive multi-stage experimental process: anaerobic fermentation of whole cherry for 48 hours at 18°C, followed by pulping and a second anaerobic fermentation in mucilage for 48 hours at 20°C. A thermic shock wash (40°C then 12°C water) arrests further development. Drying takes place in Diego's purpose-built closed-circuit condensers over 34 hours at 35°C and 25% relative humidity.

Origin

Cauca (Colombia)

Flavor Notes

Ginger, Effervescence

Roast Level

—

Processing

Anaerobic Fermentation, Thermal-Shock Washed, Double Anaerobic Thermic Shock Evaporatively Dried

Typology

Arabica

Castillo

Buy from Roaster

Father Coffee

When the founders went looking for specialty coffee in Johannesburg around 2012, they could not find what they wanted and decided to build it themselves. Father Coffee opened its first roastery and cafe in Braamfontein in 2013, and the operation has since expanded to include a flagship at Kramerville, an immense warehouse space with an in house bakery behind glass. Head roaster Chad Goddard oversees a program that releases around 60 different coffees each year, sourced from Ethiopia, Guatemala, and other origins worldwide. Father also operates a bakery, wine bar, and wine shops, with a curated list of natural and minimal intervention wines that mirrors the care brought to the coffee. The team trains baristas to identify defects through rigorous palate development and hosts cupping sessions as standard quality control. Father won the South African Barista Championship in 2024.

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