Diego Samuel Bermudez Hyperprocessed Castillo Y-05, Cauca, Colombia

About This Coffee

A Castillo variety coffee from the Cauca region of Colombia, produced by Diego Samuel Bermudez. This coffee undergoes an elaborate "hyperprocessed" method: 48 hours of anaerobic cherry fermentation at 18ºC, followed by pulping and a further 96-hour anaerobic mucilage fermentation at 18ºC. A thermic shock wash (40ºC then 12ºC water) arrests development, and drying takes place in purpose-built closed-circuit condensers over 34 hours at 35ºC and 25% relative humidity. Available as a 250g Special Release pack.

Origin

Cauca (Colombia)

Flavor Notes

Roast Level

—

Processing

Double Anaerobic Thermic Shock Evaporatively Dried

Typology

Arabica

Castillo

Buy from Roaster

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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