Alex & Diego Bermudez

Alex and Diego Bermudez produce coffee in the Cauca region of Colombia, operating within an altitude band of 1930 to 1960 meters. Their work in the region centers on specific high-altitude conditions suited for specialty coffee production. The varietal landscape represented in the catalog includes Castillo and Pink Bourbon, with equal representation for both cultivars across their recorded lots. Their process portfolio focuses entirely on experimental treatments. All recorded lots from Alex and Diego Bermudez utilize experimental processing methods rather than traditional washed or natural approaches. The catalog footprint for Alex and Diego Bermudez includes four total coffees in the index, with two currently in stock and two roasters actively carrying their lots. The average Cherrybook Index across their lots is 68.1. Recent catalog examples include Candy Cane Bark, processed experimentally using Pink Bourbon and featured by September Coffee Company, alongside El Paraíso Ginger Co-Ferment and El Paraíso Lychee Peach Decaf, both processed experimentally using Castillo and featured by JBC Coffee Roasters. The defining characteristic of their work in the catalog is a total focus on experimental processing methods applied to standard and specialty varietals alike.