Issue No. 42

Diego Bermúdez, an innovative cupper-producer of highest quality coffee

August, 2019

Product and Innovation

Diego Bermúdez, an innovative cupper-producer of highest quality coffee

Diego Samuel’s example shows other producers that, with cupping training, they could also better appreciate cup profiles, experiment, enhance flavors and sell their coffee at a much better price.


Diego Samuel Bermúdez is an example of how, with deep knowledge of coffee processing and the resulting cup profile (he is certified as cup taster and professional processor level II by the Coffee Quality Institute, CQI), farmers can innovate to produce highly differentiated coffee of exceptional quality.

As such, it is no coincidence that in the fourth competition “Colombia, Land of Diversity,” with a Castillo variety lot fermented during 36 hours in a closed microorganism system, and mechanically washed and dried (it took him five years to fine tune this very innovative method), he won first places in the body and exotic attributes.

In the following auction in Boston, Massachusetts, his microlot was acquired at USD 35 a pound by the also innovative Australian company Latorre & Dutch.

“We made an effort in the family and set up a lab on the farm. In courses, we learned cupping and roasting; we began to try each process, and by quality in cupping we defined the fermentation protocols that we would use in the future,” Diego Samuel says on how he reached this level of sophistication in coffee production.

At his young age, 34 (of which he has dedicated 12 to coffee growing), he has a holistic formation, from seed to cup, having trained with the best. “Last year we took the CQI course, getting certified as level II professional processors and obtaining good bases to see how cup flavors were modulated depending on pH, culture media, microorganisms and temperature. Also we begin to do tests,” he says.

This serious work of experimentation with fermentation by non-traditional methods has resulted in excellent results that confirm he is on the right path, since last year he sold a lot of coffee at a record price at the auction of another major international competition, and his history of prominent places in competitions since 2015 is long.

Being a producer so young and with such a good performance confirms that, when there is deep knowledge, of both the process and the cup profile, and innovation, there is a sound future in coffee farming. “You definitely have to innovate, the market is attentive to new profiles, better quality, and we think there is the opportunity for a prosperous coffee farming,” he notes.

Diego Samuel’s example shows other producers that, with cupping training, they could also better appreciate cup profiles, experiment, enhance flavors and sell their coffee at a much better price.

The young producer, born in Bolívar, Cauca, thanks Latorre & Dutch for their support and for buying his lot produced at the El Paraíso farm, located in Villa María, Caldas. “For more than a year and a half they have been buying high quality coffee at good prices, enabling to have a thriving business in Colombian coffee farming,” he acknowledges.

Diego Samuel’s family, made up of his wife, two daughters and two brothers, is devoted to coffee, and together they work to continue evolving in production.

Together with his partner Wilton Renso Benítez, Diego Samuel is a pillar of Indestec, a highly innovative company – certified as level II professional processor by the CQI – that develops coffee technology and processes, based on cup quality, to offer exceptional, highly differentiated coffee.

You are invited to learn more about our coffee family and our products, visiting the COLOMBIAN COFFEE INSIGHTS sections on the top of this page.