Diego Bermudez produces some of the most rare, fine coffees you’ll ever find. Rather than using traditional processing equipment, Diego instead uses bio reactors to ferment the coffee, while measuring time, temperature, pH, brix, and microbial load. The meticulous work that goes into the processing and fermentation results in clean, dynamic flavors that will challenge everything you know about coffee. Coffee cherries are harvested at peak ripeness, and then placed under a 72-hour anaerobic fermentation in water. It’s then pulped and placed in fermentation tanks for 36 hours and finished with a thermal shock process. The stone fruit notes are juicy and balanced, with lingering sweetness of caramel and butterscotch on the tail end.