*SPECIAL RELEASE* Colombia - Diego Bermudez - M6

A NEW ONE FOR US - M6 PROCESS (EL PARAISO YEAST)

STRAWBERRY, BLUEBERRY, GRAPEFRUIT, LAUGHTER MEDICINE

Diego is back! And it’s a new one for us with the ‘M6’ process, how cool does that sound? ‘M6’, named after everyone’s favourite motorway (actually my favourite motorway is the M62, M1 is my least favourite, what’s your favourite?).

I really run out of words when it comes to some of this stuff, so I’ll try and have some fun. But if you know Diego and his beans, you’ll know this will go very hard, if you don’t know Diego and his beans, then I’d recommend you buy these (and the Lychee) and come to your own conclusions. A couple of things I wanted to hightlight with this lot though, firstly this is a Pinkie B, not a Castillo. And secondly, the final stage processing of this coffee includes the addition of a tropical yeast they’re calling ‘Paraiso Tropical’, not quite as cool as the M6 motorway, but pretty damn cool sounding.

In the cup it’s a wondrous symphony of all things magical and enchanting. Like a dolphin gently tickling your tastebuds and giggling in your mouth. Floral with a sweet tropical fruit smell on brewing and a cup bursting with strawberries, blueberries, grapefruit and lime. Roasted light/medium. I’d recommend filter for something like this, unless you’re a super hero, in which case dial in for espresso and fill your boots.

Cheers, Joel.

THE BEAN AND PROCESSING

This lot produced by Diego Samuel Bermudez in the Cauca region at an altitude of 1960 meters above sea level. Derived from a mutation of the Bourbon variety—which itself descends from Typica—Pink Bourbon has emerged as a raw material with significant potential for developing unique and exotic profiles. The process begins with the careful selection of coffee cherries harvested at their optimum ripeness, when the mucilage is rich in sugars. The cherries first undergo a 48‐hour fermentation and are then depulped and subjected to a secondary fermentation with the tropical yeast “Paraiso Tropical” for 36 hours under pressure. During this stage, a liquid extract from the coffee pulp is added to enhance fruity flavor profiles. Following fermentation, the beans are washed using a thermal shock technique that halts metabolic processes, preserving the soft notes of the coffee. The beans are subsequently dried in a dehumidifier to efficiently remove moisture and prevent over-oxidation before being stabilized, stored under cool conditions, and finally selected and hulled in accordance with strict quality standards. The final cup presents notes of yellow fruits, caramel, and a distinctive fruity character.

Diego Samuel Bermudez brings over 13 years of coffee-growing expertise to his work at the Villa Esperanza-Paraiso farm in El Tambo, Cauca, where his family cultivates a diverse range of varietals including Castillo, Colombia, Caturra, Pink Bourbon, and Geisha. The family’s commitment to quality is evident in every step of production—from the meticulous selection of cherries to precise drying methods. An on-site laboratory dedicated to cupping and roasting has enabled them to experiment with innovative fermentation protocols, a practice that has earned several awards. Furthermore, Diego’s CQI Level 2 processing qualification underpins his ability to guide cup profiles through careful control of microorganisms, pH, and temperature, ensuring that each lot consistently meets the high standards of specialty coffee production.