The image features a 12oz bag of La Barba Coffee, specifically their Colombia Diego Bermudez single-origin coffee. The bag is designed with a dark background, prominently displaying the brand name "La Barba" in large, elegant letters. It highlights the coffee's origin, Colombia, along with a description of the flavor profile, including notes of peach, apple, lychee. The design exudes a premium and modern feel with a minimalist, sophisticated look.

Colombia | Diego Bermudez Castillo Y-05 "Lychee"

12 Ounces
$30.00
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The image features a 12oz bag of La Barba Coffee, specifically their Colombia Diego Bermudez single-origin coffee. The bag is designed with a dark background, prominently displaying the brand name "La Barba" in large, elegant letters. It highlights the coffee's origin, Colombia, along with a description of the flavor profile, including notes of peach, apple, lychee. The design exudes a premium and modern feel with a minimalist, sophisticated look.
  • The image features a 12oz bag of La Barba Coffee, specifically their Colombia Diego Bermudez single-origin coffee. The bag is designed with a dark background, prominently displaying the brand name "La Barba" in large, elegant letters. It highlights the coffee's origin, Colombia, along with a description of the flavor profile, including notes of peach, apple, lychee. The design exudes a premium and modern feel with a minimalist, sophisticated look.
Colombia | Diego Bermudez Castillo Y-05 "Lychee"

Colombia | Diego Bermudez Castillo Y-05 "Lychee"

$30.00
Shipping calculated at checkout.

This directly sourced Castillo has delicate peach sweetness with intense and complex floral character. Its a coffee that balances sweet flavors and delicate notes beautifully - the result of Diego Bermudez's meticulous farming and a scientific approach to coffee processing. 
    Size12 Ounces

    Pickup available at La Barba Coffee Roastery

    Usually ready in 2-4 days

    Colombia | Diego Bermudez Castillo Y-05 "Lychee"

    12 Ounces

    La Barba Coffee Roastery

    Pickup available, usually ready in 2-4 days

    1155 S Richards St
    Salt Lake City UT 84101
    United States
    SHIPPING & RETURNS

    We roast Monday through Friday and roast to order. We do our best to ship orders the business day following your order. Delivery time is based on distance and carrier efficiency. If you have any questions, feel free to contact us at hello@labarbacoffee.com

    Goes Good With
    Coffe Cup Icon

    Tasting Notes:

    Peach, Apple, Lychee
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    Producer:

    Diego Bermudez
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    Cultivar:

    Castillo
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    Process:

    Aerobic & Anerobic, Thermal Shock Washed
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    Elevation:

    1960M

    Finca El Paraiso, Cauca, Colombia

    Diego Bermudez has developed quite a reputation for coffee quality that comes largely from his pioneering processing methods over the past several years. While many farmers are beginning to infuse their processing with various fruits in order to produce coffees that stand out, Diego Bermudez has such respect and appreciation for the complexity of arabica coffee that he is relying solely on meticulous farming and an intensely scientific approach to processing to produce coffees that are notable all on their own. Fermentation is a standard part of coffee processing, and Diego Bermudez has honed in on the role of fermentation and yeast activity as a way to tease out diverse flavors and characteristics of coffees. Using his "yeast-mediated biocatalysis technique," he curates a selection of yeasts for his fermentations, manages the temperatures and fermentation environments with precision, utilizes a thermal shock processes to control the fermentation, and employs a very specific drying process - all to create beautiful coffees that are simultaneously delicate and distinct, subtle and loud, acidic and sweet, etc. In other words, the complexity of coffee is showcased by the incredible work being done at Finca el Paraiso, and we're so excited to share it with you (and keep some for ourselves, of course).

    QUALITY YOU CAN COUNT ON

    Growing

    Farmer’s nurture coffee plants, navigating the challenges of changing weather and the coffee market

    Planning / Forecasting

    We evaluate what we’re looking for in upcoming harvests as individual countries begin harvest and forecast purchase volumes

    Harvest

    Farmers hand pick coffee cherries as they fully ripen, sometimes having to make many passes to pick only ripe fruit

    Forward Contracting

    We evaluate what we’re looking for in upcoming harvests as individual countries begin harvest and forecast purchase volumes

    Milling

    Coffee cherries are depulped (“washed”), dried, and sorted as green

    Preship Sampling

    We receive small samples of coffees to roast and cup. We choose the best coffees of all we sample to approve for purchase.

    Export/Import

    Coffee travels from mill to port, over ocean to North American port, and is organized in a coffee specific (temp, humidity) warehouse.

    Land Freight

    Coffee travels from port, usually the West Coast, to our warehouse.

    Profiling

    We develop a roast profile to achieve flavor dynamics (sweetness, acidity, body etc) that showcase what we love about each specific coffee

    Production Roasting

    We batch roast the coffee to be packaged, sealed, and sent directly to you

    Savouring

    You get the sensory experience of a coffee’s incredible aromas and flavors as you brew and drink what we and others have worked to create.

    Why Does a Coffee’s Story Matter?

    The story of coffee is a story of people all over the globe working incredibly hard to create this beverage we love so much. The story of a specific coffee - how it was grown and how the people involved in farming and transporting it were treated and compensated - is deeply ethical and inextricably tied to the coffee’s quality. Farmers can’t justify the cost, time, and labor required to make the high quality coffee if they’re not compensated adequately for such a difficult undertaking. We take the stories of our coffees seriously out of concern for people and our love of coffee.

    We specifically choose coffees and import partners based on quality and ethics. A wide range of ethical claims intended to offer quick peace of mind exist throughout the coffee industry, but we’ve found that the size and complexity of the supply chain don’t really fit into such convenient labels. Our approach is to work with farming and importing partners whose standards are oriented towards improving farmer well being through financial traceability, ever improving coffee quality, and sustainability.

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    S
    Steve L.

    Absolutely fantastic coffee! This is officially my #1 favorite coffee. What surprises me even more is that my wife loves it too, and she normally doesn’t drink coffee at all.

    The unique processing really seems to bring something special to these beans. The cup is intensely aromatic, juicy, silky smooth, and beautifully sweet, with a subtle acidity that keeps everything balanced. The flavors are distinctive and memorable without being overwhelming.

    I’ve brewed this coffee using both my Comandante C40 and Fellow Ode, and so far, the Hario V60 Ceramic has consistently given me the best results. What’s even more impressive is that I brew with RO water without adding any minerals, which normally gives me less extraction than I’d like, yet this coffee still produces an exceptionally flavorful and high-quality cup.

    For anyone interested, here’s the recipe that has been working really well for me:

    20g coffee / 300g water
    92°C
    Comandante C40: 27 clicks
    Hario V60 Ceramic

    I divide the brew into five 60g pours, including the bloom, starting each pour at 35-second intervals. I aim for a total drawdown time of around 3:20. Once the brew is finished, I add another 10–20g of water to the cup, depending on taste.

    This recipe gives me a wonderfully juicy, sweet, aromatic, and smooth cup while keeping the acidity nicely balanced.

    I almost didn’t want to leave a review because I’d rather keep this coffee a secret and have fewer people competing with me for the beans! 😂 Hopefully La Barba can keep them in stock—and please, no more price increases!