Colombia Diego Bermudez Geisha Antimaceration Washed

BREW RECIPE / FILTER
BREW DEVICE / Origami Dripper
TEMPERATURE / 93C
DOSE / 15G
WATER VOLUME / 225G
BREW TIME / 2:30 Minutes
NUMBER OF POURS / 4
GRIND SETTING / EK43 – 14

BREW RECIPE / ESPRESSO
PRESSURE / 9 BAR
TEMPERATURE / 93.5C at the group head
BASKET / 22G VST
DOSE / 20G
YIELD / 45-60G
TIME / 24-32 Seconds

ABOUT DIEGO’S COFFEE

Diego describes this process as his new ‘crazy vacuum process’. So of course, we had to try!

The Geisha cherries are fermented for 7 days in a vacuum environment. This environment is close to 0 bar of pressure which creates a unique condition for microbes to participate in the fermentation. After the fermentation, the cherries where pulped, washed and dried. The outcome is a silky yet intense cup profile.

This coffee was Simon Gautherin’s back-up coffee for the 2026 Australian Brewer’s Cup and the previous years harvest was Julijan Markoviks coffee for the 2025 Australian Brewers Cup!

WHY SIMON SELECTED THIS COFFEE

‘I first came across this coffee late 2024 when Diego, long time friend of mine, told me about a new “crazy vacuum process” he had been working on. He sent me his first batch done on a Castillo (lower quality variety). I was blown away by the sweetness and intensity of that coffee and its delicate mouthfeel. This was the best Castillo I had ever tried, and I knew it could only get better when done on a Geisha. I decided to commit to 48 kilos without tasting it, and Diego once again delivered. That Geisha lot was used by 4 people in the World Brewers Cup 2025 and is to date one of the most unique coffees I’ve ever tried.’ – Simon Gautherin, 2026 Australian Brewers Cup Champion