Diego Samuel Bermudez Hyperprocessed YN-09

About This Coffee

A Special Release lot from Diego Samuel Bermudez, this Colombian coffee from Cauca undergoes an elaborate hyperprocessing method: ripe cherry is washed in sterilised water, then placed in stainless steel bioreactors at 18°C for 48 hours of anaerobic fermentation. After pulping, coffee is returned to tanks inoculated with 2g of lactobacillus per kilo at 18°C for a further 48-hour fermentation. A signature thermal shock follows — seeds are dropped into 40°C then 12°C water — before drying in closed-circuit condenser driers to 10% moisture in 34 hours. Flavor notes include peach, strawberry, lychee, and wild honey.

Origin

Cauca (Colombia)

Flavor Notes

Peach, Strawberry, Wild Honey

Roast Level

Medium Light

Processing

Thermal Shock, Double Anaerobic Fermentation, Lactobacillus Inoculation

Typology

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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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