Diego Bermudez, a prominent figure in specialty coffee, has made waves with his high-quality offerings from Finca El Paraíso. He gained recognition in 2018 when his coffee won the highest auction price at the Cup of Excellence Colombia. His unique processing techniques have redefined coffee experiences for many. Recently, Bermudez co-founded the Hachi Coffee Project, aimed at pushing the boundaries of coffee cultivation and processing. However, the project faced backlash when one of its coffees was disqualified from the Best of Panama competition due to allegations of altering its natural DNA. This sparked a heated debate in the coffee community about the ethics of innovation versus tradition in coffee production.
• Bermudez's coffee processing techniques include double anaerobic washing and thermal shock processing.
• The Hachi Coffee Project aims to explore biotechnology and sustainable practices in coffee farming.
• The disqualification from Best of Panama has led to mixed reactions, with some supporting the decision and others advocating for innovation.
• The project focuses on enhancing coffee quality while addressing climate change challenges in coffee cultivation.
This situation highlights the ongoing tension between tradition and innovation in the specialty coffee industry. As consumer preferences evolve, producers like Bermudez are seeking new methods to meet demand while ensuring sustainability. The outcome of this controversy could shape the future of coffee production and influence how the industry balances innovation with respect for traditional practices.
Enjoying the read? Subscribe for free to one of the fastest-growing newsletters and get weekly coffee news (TL;DR updates) delivered right to your inbox.