Producer Diego Bermudez
Farm Finca El Paraíso
Region Piendamó, Cauca, Colombia
Variety Gesha
Altitude 1,930 masl
Process Double Fermentation, Thermal Shock Washed
Roast Light (filter)
Aroma: Coffee blossom, yellow fruits
Flavour: White peach · Jasmine · Oolong tea
Named after Diego Bermudez's daughter, Letty is a Gesha that shows what precise, science-led processing can do. Expect white peach and jasmine on the nose, a delicate oolong-tea body, and remarkable sweetness that lasts long into the finish. This is one of the sweetest Geshas we tasted in recent times.
The producer
Diego Bermudez grows coffee at Finca El Paraíso, on family land near Piendamó in Cauca. He started farming while studying agricultural business management. He then founded INDESTEC, a company that develops coffee processing technology. Instead of standard fermentation tanks, Diego ferments in purpose-built bioreactors and tracks time, temperature, pH, sugar content and microbial activity at every stage. His results are so vivid that some people once suspected his coffees were flavoured. They aren't. It's fermentation science, carefully controlled.
The process: double fermentation, thermal shock
Cherries are picked at peak ripeness, when the mucilage is richest in sugar. The coffee goes through a first fermentation of around 60 hours in a pressurised tank. Next comes a 36-hour anaerobic fermentation in its own mucilage, inoculated with selected microbial cultures that build aroma and flavour precursors. A thermal shock follows: the coffee is washed in water at contrasting temperatures to lock those precursors into the bean. Finally it's dried slowly in a dehumidified dryer until it reaches about 10% moisture. This protects the delicate florals and stops fermentation at exactly the right point.
The result keeps the clarity of a washed coffee while carrying the intensity of a fermented one: fruit-forward and sweet, without any funk.
In the cup
When hot, it's juicy and peachy with a rich, honeyed sweetness. The classic Gesha florals emerge: jasmine and soft oolong, finishing clean and elegant. Brew it as filter and give it time in the cup.
Our girl Simba is turning five! 🐾
If you’ve followed Auro for a while, you’ll know she’s half the reason we exist. Auro takes its name from aurum, Latin for gold, and from our two golden retrievers, Goldie and Simba. So for her fifth birthday we wanted to release something truly special, a coffee worth celebrating with.
We chose Letty.
A coffee named with love
Letty is a Gesha from Diego Bermudez at Finca El Paraíso in Cauca, Colombia. Diego named this lot after his youngest daughter, Letty. It felt right to us: a coffee named for the youngest in Diego’s family, released for the birthday of a much-loved member of ours.
Why it’s special
Diego is one of the most respected processors in specialty coffee. Instead of standard fermentation tanks, he uses bioreactors and tracks temperature, pH, sugar and microbial activity at every step. Letty is double fermented, washed with a thermal shock to lock in its aromatics, then slowly dried to protect those delicate florals.
The result keeps the clarity of a washed coffee and the intensity of a fermented one, with no funk.
In the cup
When hot, it’s juicy white peach with a deep, honeyed sweetness. As it cools, the jasmine and soft oolong tea notes open up, and it finishes long, clean and elegant. Brew it as filter, and let it sit in the cup a while. The best part comes at the end.
A limited birthday release: Once it’s gone, it’s gone.
Brewing tip
Try a 1:16 ratio with water around 92°C,
Raise a cup to Simba with us. She’ll be celebrating the way she always does, with a belly rub and an extra treat.
With love from our little roastery in Adelaide,
Krish, Prathima, Goldie & the birthday girl
Auro Speciality Coffee
Producer Diego Bermudez
Farm Finca El Paraíso
Region Piendamó, Cauca, Colombia
Variety Gesha
Altitude 1,930 masl
Process Double Fermentation, Thermal Shock Washed
Roast Light (filter)
Aroma: Coffee blossom, yellow fruits
Flavour: White peach · Jasmine · Oolong tea
Named after Diego Bermudez's daughter, Letty is a Gesha that shows what precise, science-led processing can do. Expect white peach and jasmine on the nose, a delicate oolong-tea body, and remarkable sweetness that lasts long into the finish. This is one of the sweetest Geshas we tasted in recent times.
The producer
Diego Bermudez grows coffee at Finca El Paraíso, on family land near Piendamó in Cauca. He started farming while studying agricultural business management. He then founded INDESTEC, a company that develops coffee processing technology. Instead of standard fermentation tanks, Diego ferments in purpose-built bioreactors and tracks time, temperature, pH, sugar content and microbial activity at every stage. His results are so vivid that some people once suspected his coffees were flavoured. They aren't. It's fermentation science, carefully controlled.
The process: double fermentation, thermal shock
Cherries are picked at peak ripeness, when the mucilage is richest in sugar. The coffee goes through a first fermentation of around 60 hours in a pressurised tank. Next comes a 36-hour anaerobic fermentation in its own mucilage, inoculated with selected microbial cultures that build aroma and flavour precursors. A thermal shock follows: the coffee is washed in water at contrasting temperatures to lock those precursors into the bean. Finally it's dried slowly in a dehumidified dryer until it reaches about 10% moisture. This protects the delicate florals and stops fermentation at exactly the right point.
The result keeps the clarity of a washed coffee while carrying the intensity of a fermented one: fruit-forward and sweet, without any funk.
In the cup
When hot, it's juicy and peachy with a rich, honeyed sweetness. The classic Gesha florals emerge: jasmine and soft oolong, finishing clean and elegant. Brew it as filter and give it time in the cup.
Our girl Simba is turning five! 🐾
If you’ve followed Auro for a while, you’ll know she’s half the reason we exist. Auro takes its name from aurum, Latin for gold, and from our two golden retrievers, Goldie and Simba. So for her fifth birthday we wanted to release something truly special, a coffee worth celebrating with.
We chose Letty.
A coffee named with love
Letty is a Gesha from Diego Bermudez at Finca El Paraíso in Cauca, Colombia. Diego named this lot after his youngest daughter, Letty. It felt right to us: a coffee named for the youngest in Diego’s family, released for the birthday of a much-loved member of ours.
Why it’s special
Diego is one of the most respected processors in specialty coffee. Instead of standard fermentation tanks, he uses bioreactors and tracks temperature, pH, sugar and microbial activity at every step. Letty is double fermented, washed with a thermal shock to lock in its aromatics, then slowly dried to protect those delicate florals.
The result keeps the clarity of a washed coffee and the intensity of a fermented one, with no funk.
In the cup
When hot, it’s juicy white peach with a deep, honeyed sweetness. As it cools, the jasmine and soft oolong tea notes open up, and it finishes long, clean and elegant. Brew it as filter, and let it sit in the cup a while. The best part comes at the end.
A limited birthday release: Once it’s gone, it’s gone.
Brewing tip
Try a 1:16 ratio with water around 92°C,
Raise a cup to Simba with us. She’ll be celebrating the way she always does, with a belly rub and an extra treat.
With love from our little roastery in Adelaide,
Krish, Prathima, Goldie & the birthday girl
Auro Speciality Coffee
