We know him as a friend of experimentation: Diego Bermudez surprises us this time with a double anaerobic fermentation. The coffee resembles a fruity cocktail: passion fruit yogurt is mixed up by tangy lime and sweet yet slightly sour lychee. Diego Bermudez uses controlled fermentation to create a unique and interesting flavor profile. The initial fermentation is aerobic, where the coffee ferments in the harvest bags in the cherry - exposed to the air. Then the floats (the floating cherries) are removed, the coffee is depulped and continues to ferment, this time in a sealed tank without oxygen for anaerobic fermentation before being washed and dried. The goal of the double fermentation is to bring out the sweetness and complexity of the coffee. Diego was fascinated with growing coffee from a young age. His family didn't grow coffee - but a family friend who ran a coffee farm was his first introduction to growing coffee plants. As he likes to say himself: was Diego adopted by the coffee industry! After studying Agri-Business Management, Diego convinced his family to let him plant coffee trees on a small plot of their farm (2.5 hectares). This is how Diego started in the coffee industry: cultivating his trees and selling the cherries to local cooperatives, which allowed him to pay for his studies. After graduating in 2012, Diego and his family founded Indestec, which now operates five fincas of its own throughout Cauca and grows 70 hectares of coffee trees. Their goal was to develop and promote competitive and sustainable agriculture through the development of technology solutions. Since then, it has won the Cup of Excellence and other awards several times for its outstanding coffee lots.