Story
 
This extraordinary coffee comes from visionary producer Diego Samuel Bermúdez in Cauca, Colombia, a pioneer in experimental fermentation and flavor-driven processing. Crafted from Castillo variety beans, Pistachio Cake is a deeply expressive cup that showcases Diego’s signature Thermal Shock Washed process—an innovative technique he developed to precisely control fermentation and unlock layered, dessert-like complexity.
 
The cup opens with a rich, nutty sweetness reminiscent of pistachio cream, followed by warming notes of cinnamon and cardamom. As it cools, soft vanilla emerges, creating a smooth, pastry-like finish that lingers elegantly. The texture is round and silky, with a balanced sweetness that feels indulgent without being overwhelming.
 
Tasting Notes:

Pistachio, Cinnamon, Cardamom, Vanilla
Origin: Cauca, Colombia
Producer: Diego Bermudez
Variety: Castillo
Process: Thermal Shock Washed
Elevation: 1,730 MASL
 
The Process
 
Developed by Diego Samuel Bermúdez, Thermal Shock Washed processing is a highly controlled fermentation technique designed to amplify aromatics while maintaining exceptional clarity in the cup. Each stage is carefully managed—yeast selection, fermentation timing, temperature, and washing—to guide flavor development with precision.
The process begins with freshly harvested cherries undergoing 48 hours of anaerobic fermentation in sealed tanks equipped with pressure-release valves, maintained at 18°C. The cherries are then pulped, and the coffee continues through a second 96-hour anaerobic fermentation with the mucilage intact, again held at the same low, stable temperature.
 
Once fermentation is complete, the coffee is washed in two distinct stages. The first wash uses warm water at 40°C, creating a rapid temperature contrast—known as the “thermal shock”—that helps lock in volatile aromatic compounds. A second wash follows at 12°C, further stabilizing the beans and refining flavor clarity.
 
The coffee is then dried for approximately 34 hours in controlled conditions at 35°C and 25% humidity, until the beans reach an optimal moisture content of 10–11%. The result is a coffee with heightened sweetness, layered complexity, and a remarkably clean, dessert-like profile.
 
Brew Tips
 
For a balanced and expressive cup, we recommend brewing Diego Bermudez Pistachio Cake at a 1:16 ratio. This highlights the coffee’s clarity and layered aromatics, allowing the pistachio, spice, and vanilla notes to shine.
 
If you’re craving a bolder, cozier body, try a 1:15 ratio. The slightly higher concentration brings out deeper sweetness and a richer, cake-like texture, perfect for slower mornings.
 
Brew Recipes
V60 (Bright & Aromatic)
 
Dose: 20g coffee
Water: 320g (1:16)
Grind: Medium–medium fine
Water Temp: 93–94°C (200–202°F)
Brew Time: 2:30–3:00
Bloom with 50g of water for 30–40 seconds.
Pour to 160g by 1:00, using slow circular pours.
Finish pouring to 320g by 2:00.
Allow to draw down fully.
 
Result: Clear, elegant cup with lifted pistachio aromatics, soft spice, and a smooth vanilla finish.
For a richer body: Use 300g water (1:15) and extend the final pour slightly.