Artist Reserve: Colombia Victor Bermudez Multi-Stage Washed Gesha (ultralight roast 5/21)

ARTIST RESERVE: JACOB WHISHMAN COLOMBIA VICTOR BERMUDEZ MULTI-STAGE WASHED GESHA - Ultralight 5/21 Batch) JASMINE, BRIGHT CITRUS, FRESH GREEN OOLONG, WHITE GRAPE *We pushed this as light as we could go for maximum florals and vibrance* A delicate and highly expressive Gesha from Victor Bermudez’s family farm, Finca Buenos Aires, in Acevedo, Huila. This multi-stage washed lot begins fermentation as whole cherry before being depulped, submerged underwater for three days, washed twice, and slowly dried over 15–20 days. The result is a clean, luminous cup with jasmine, bright citrus, white grape, fresh oolong, and soft floral tea-like complexity. We again teamed up with photographer, musician and HOUSE COFFEE ROASTER Jacob Whisman to create this rad label. COVER UP! Check out his page here instagram.com/classlessfilmphoto BEAN DETAILS: ORIGIN: San Adolfo, Acevedo, Huila, Colombia PRODUCER: Victor Bermudez - Finca Buenos Aires ELEVATION: 2,050 masl PROCESS: Multi-Stage Washed VARIETY: Gesha TASTING NOTES: jasmine, bright citrus, fresh green oolong, white grape ROAST TYPE: Light Farm Level Artist Reserve: Colombia Victor Bermudez Multi-Stage Washed Gesha Producer: Victor Bermudez Farm: Finca Buenos Aires Variety: Gesha Location: San Adolfo, Acevedo, Huila, Colombia Harvest: November 2025 Process: Multi-Stage Washed Cup Profile: jasmine, bright citrus, fresh green oolong, white grape A delicate and highly expressive Gesha from Victor Bermudez’s family farm, Finca Buenos Aires, in Acevedo, Huila. This multi-stage washed lot begins fermentation as whole cherry before being depulped, submerged underwater for three days, washed twice, and slowly dried over 15–20 days. The result is a clean, luminous cup with jasmine, bright citrus, white grape, fresh oolong, and soft floral tea-like complexity. Producer Story Victor Bermudez found his way into coffee by coming home. After studying law in Bogotá and working as a lawyer until 2020, Victor had planned to move to Sweden for postgraduate studies. When the pandemic disrupted those plans, he returned to his family’s farm in Huila, assuming it would be temporary. Instead, that return became the start of an all-consuming passion. Finca Buenos Aires has been in Victor’s family since the early 1970s, when it was founded by his grandfather, Enrique Motta. Today, Victor works closely with his family as he helps guide the farm into a new era of high-end, experimental coffees. His uncle Jairo, a trained agronomist and respected community leader, plays an active role in managing the farm and supporting Victor’s work with new varieties and fermentation methods. What began as a fallback became a creative reinvention. Coffee gave Victor a new career identity, one rooted in craft, experimentation, and sensory expression. Since 2022, he has studied barista skills, roasting, and cupping through SENA courses, and has earned an SCA Intermediate Sensory Analysis certification — a milestone he says excited him “more than graduating from law school.” Farm Details Finca Buenos Aires spans 13 hectares, with nine hectares planted in coffee. The farm is home to more than 45,000 coffee trees, including Castillo, Colombia, Gesha, Caturra Chiroso, Sidra, Arara, Maragesha, and Parainema. The coffee grows under the shade of more than 5,000 pink cedar trees and banana plants. The family also cultivates plantain, cassava, beans, and a garden for household consumption. Processing For this Gesha lot, Victor picks cherries carefully over three days. On the final day of picking, he combines the freshly harvested cherries with cherries that have already begun fermenting from the previous one and two days. The cherries are floated to remove defects, then depulped and fermented underwater in a sealed container for three days. This approach is similar to washed processing techniques found in parts of southern Ethiopia. After fermentation, the coffee is washed twice and dried slowly for 15–20 days, depending on weather conditions. Victor continues to refine his fermentation protocols by variety. For Gesha, he keeps fermentation relatively short to preserve floral complexity and clarity. For Pink Bourbon, he extends fermentation to five days to deepen sweetness. He also monitors fermentation with pH meters to improve consistency and balance.