Victor Bermúdez // Colombia

Victor Bermúdez // ColombiaReminds us of Strawberry Macaron & Persimmon 12oz Retail 5lb Bulk Bags Victor Bermdez Motta San Adolfo, Huila, Colombia Fully washed pink bourbon 1630 masl This is our first direct sourced coffee from Victor Bermdez, and it stands as a beautiful example of why Pink Bourbon is one of the most sought after varieties in specialty coffee today. We were introduced to Victor through a mutual friend, and we worked together to build a new, direct supply path

Reminds us of - Strawberry Macaron & Persimmon
12oz Retail | 5lb Bulk Bags

Victor Bermúdez-Motta // San Adolfo, Huila, Colombia
Fully washed pink bourbon // 1630 masl

This is our first direct-sourced coffee from Victor Bermúdez, and it stands as a beautiful example of why Pink Bourbon is one of the most sought-after varieties in specialty coffee today. We were introduced to Victor through a mutual friend, and we worked together to build a new, direct supply path so Victor’s coffee could reach our roastery for the first time. To say we're stoked on this release is an understatement!

Victor grew up in Pitalito, Colombia, the only child of two teachers, and first pursued a career far from the farm. He moved to Bogotá to study law at the Universidad Autónoma de Colombia and spent three years working in an attorney’s office before losing his job during the COVID-19 pandemic. He returned to his family’s farm in San Adolfo — land his grandparents have cared for since 1975 — expecting it to be a temporary pause before graduate studies in Sweden.

Instead, the farm changed him. Beginning in 2021, Victor immersed himself in coffee from the ground up, learning cultivation, processing, and cupping. What began as a fallback plan became a calling. He describes coffee as life-changing work and more fulfilling than his former legal career — a craft that connects patience, experimentation, and purpose.

Victor is especially drawn to Pink Bourbon and to expressive processing. His approach centers on meticulous cherry selection, 24-hour fermentation, depulping, and slow sun drying that can stretch 18 to 25 days in the region’s humid climate. For him, coffee is no longer just a crop. It is a path, a practice, and a future rooted in the land.