Diego Bermudez Pistachio Cake

About This Coffee

This coffee is produced by Diego Samuel Bermúdez in Cauca, Colombia, from Castillo variety beans grown at 1,730 meters above sea level. It undergoes Thermal Shock Washed processing, an innovative technique featuring 48 hours of anaerobic fermentation at 18°C, followed by pulping and 96 hours of anaerobic fermentation with mucilage intact. The coffee is then washed in two stages—first at 40°C to create a thermal shock that locks in aromatics, then at 12°C for stabilization. It is dried for 34 hours at 35°C and 25% humidity to reach 10-11% moisture content. The cup features pistachio, cinnamon, cardamom, and vanilla notes with a round, silky texture and balanced sweetness.

Origin

Cauca (Colombia)

Flavor Notes

Cinnamon, Vanilla, Pistachio, Cardamom

Roast Level

—

Processing

Thermal-Shock Washed

Typology

Arabica

Castillo

Buy from Roaster

River Phin Coffee

Founded by Vy Nguyen, River Phin Coffee draws on a family legacy that stretches back to her grandfather, a revered tea producer and master craftsperson in Hanoi. Vy is a certified Q Grader trained by Willem Boot and a judge at the 2024 U.S. Roasters Championship, bringing a level of technical rigor that underpins every aspect of the operation. She hand sources beans from small farmers in Asia through direct farm visits, with a particular focus on traceability and sustainability at origin. Each lot is scored and calibrated by three certified Q Graders before release, and all coffee is roasted in small artisanal batches. River Phin also collaborated with craftspeople in Vietnam to develop a multi method brewer made from premium steel, bridging Vietnamese coffee tradition with modern specialty practice. The roastery earned Silver Medal honors at the Golden Bean Roasters Competition.

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