Specialty coffee · Worth knowing

Diego Bermudez, a renowned specialty coffee producer known for innovative processing techniques, has released a Geisha varietal from his Colombian farm that demonstrates advanced fermentation science. The coffee undergoes anaerobic fermentation in cherry and after pulping with Geisha yeast culture, followed by a proprietary thermal shock washing protocol and temperature-controlled drying. Bermudez's approach, which once drew skepticism for producing unusually intense and nuanced flavors, showcases how contemporary processing methods can unlock complex flavor profiles—in this case delivering floral and stone fruit notes that evolve across temperature changes, from violet and white peach when hot to elderflower and tropical notes as the coffee cools.

The xBloom Studio automates specialty pour over brewing from whole bean to cup, featuring an integrated grinder, scale, kettle, and oscillating pouring arm for competition-level results. The Option-O Lagom Casa is positioned as a versatile single-doser grinder for both espresso and filter coffee, while the Laybird MagAttach offers an innovative, feature-rich scale designed for serious coffee enthusiasts. Recent coverage also explores turbo shot espresso techniques and includes an interview with barista champion Benjamin Put discussing how competition influences specialty coffee craft.