Deep in the lush mountains of Pitalito, Huila, Deiro García is redefining coffee fermentation with an innovative and daring approach. A passionate Harry Potter fan, he named his farm “Lord Voldemort”—a name as bold and unforgettable as his coffee. With over three years of experience in coffee processing, Deiro has perfected a unique fermentation method that delivers extraordinary results. Inspired by microbiology, he cultivates his own bacteria and yeast strains using natural ferments from fruits and vegetables, enhancing the coffee’s complexity and depth of flavor. Deiro’s relentless experimentation and passion for microbiology have resulted in a truly unique coffee experience, pushing the boundaries of fermentation and flavor development.
Process: The journey begins with handpicked ripe cherries, which undergo a 48-hour fermentation in tanks until they change color from red to golden. The coffee is then de-pulped and fermented again, using leachates from previousfermentations to enhance its profile. Once it reaches a pH of 3.8, it is washed and slow-dried for 15 days in traditional dryers, ensuring a distinctive and refined cup.