Varietal: Geisha (Salma & Letty lots)
Process: Washed, Special Fermentation
Producer: Diego Samuel Bermudez, Finca El Paraiso
Notes: Mango, White Peach, Jasmine, Dried Rose
About the coffee:
This one started as a question: what happens if you put two of Diego Bermudez's processes next to each other in the same cup? Salma and Letty are both Geisha, both from Finca El Paraiso, both grown at 1930 masl in Piendamó, Cauca. Diego named each process after one of his daughters. Same fruit, same farm, same year — different roads to the cup.
Salma is picked overripe and fermented submerged and anaerobic for 72 hours with yeast, then dried under dehumidification. It brings mango, dulce de leche, and elderflower. Letty goes through a double anaerobic fermentation at low temperature with tropical yeast, then a thermal-shock wash, then drying in the Titan — a condensation dryer Diego built himself to pull moisture without ever heating the seed. Letty brings white peach, jasmine, and dried rose.
Blended, the two do something neither does alone. Salma supplies the weight and the tropical sweetness; Letty supplies lift, florals, and a cleaner finish. Fermentation gets treated like a trick these days. This is what it looks like when it's a craft instead: two processes, one farm, one family, built to be tasted side by side.