DECAF – Colombia – Diego Samuel Bermudez

PRODUCER

Diego Samuel comes from Bolívar in the Cauca region of Colombia, where he has been dedicated to growing and processing specialty coffee for the past 13 years. He runs Villa Esperanza – Paraíso, a 27-hectare farm in El Tambo, Cauca with his family. By focusing on technology, innovation, and precise processing, he consistently produces coffee of exceptional quality with unique flavor profiles.

Diego has built his on-farm laboratory, where he experiments with various processing methods, earning him numerous awards. He holds a CQI Level 2 Processing Course certification, which has given him a deeper understanding of how microorganisms, pH levels, and temperature influence the final flavor of coffee.

PROCESSING

At Villa Esperanza – Paraíso, coffee undergoes a meticulous process from careful cherry selection to controlled drying, designed to mitigate the impact of fluctuating climate conditions and ensure consistent top-quality production.

After harvesting, the cherries are washed with sterilized water to reduce microbial presence before entering the first fermentation stage. This anaerobic fermentation lasts 48 hours in tanks equipped with a pressure valve.

Following this stage, the cherries are de-pulped and move on to the second fermentation phase—again anaerobic, lasting another 48 hours, this time with the addition of Lactobacillus bacteria, which helps shape the final flavor profile. The coffee is then washed using a thermal shock technique, which helps lock in the aromatic compounds developed during fermentation.

Drying is carefully controlled over 28 hours, followed by a 15-day stabilization period, allowing the flavors to settle and ensuring consistent quality. Finally, the coffee is sorted both electronically and manually to meet the highest standards.

For the decaffeinated variant, the coffee is processed using the Sugar Cane Decaf method, which utilizes natural ethyl acetate derived from sugarcane fermentation. This gentle process preserves the coffee’s original flavor profile while minimizing its environmental impact.

VARIETY

At Villa Esperanza – Paraíso, several coffee varieties are cultivated, including Castillo, Colombia, Caturra, Pink Bourbon, and Geisha. For this particular coffee, Castillo and Caturra were carefully selected—challenging the common misconception that these varieties cannot produce high-quality coffee.

With precise processing and attention to detail, their finest and most delicate potential can be fully realized. Through his innovative approach and meticulous processing methods, Diego Samuel proves that even traditional varieties can achieve exceptional quality when cultivated and processed with care.