Deiro Garcia - Lord Voldemort

Leachate Natural Pink Bourbon · Pitalito, Colombia

Why we selected it

Guava, purple grapes and blackberries, carried by a wonderful structure and a long, juicy finish. We selected this Pink Bourbon for its expressive fruit character and the way that intensity holds together in the cup.

Why this coffee stands out

Producer Deiro Garcia explores how controlled fermentation can shape coffee’s flavour. His work includes experiments with different strains of yeast and bacteria, building on traditional processing methods to develop distinctive profiles.

This lot brings that curiosity into focus through two anaerobic fermentation stages, with leachate—the liquid released during fermentation—reintroduced during the second stage to encourage an even fermentation.

The cup experience

Tropical guava meets the rounded sweetness of purple grapes and the deeper character of blackberries. A well-defined structure gives the fruit a satisfying shape, while the finish stays juicy and lingers long after the last sip.

Producer and place

Deiro Garcia grows this Pink Bourbon at his Lord Voldemort farm in Pitalito, Colombia, at 1,800 metres above sea level. His ambitious approach to production centres on understanding fermentation and how carefully controlled changes can influence the final cup.

Processing and its effect on the cup

Cherries are harvested at peak ripeness before entering an initial 48-hour anaerobic fermentation in tanks. A second anaerobic stage follows for 72 hours, during which leachate is continually reintroduced to promote homogeneous fermentation.

The coffee is then dried as a natural under canopies for 22 days.

This combination of whole-cherry drying and controlled fermentation helps shape the coffee’s fruit-forward expression. In the cup, that expression brings together tropical fruit, dark berries and a sustained, juicy finish.

Double Bloom brewing recipe

Suggested starting recipe for this lot; it has not been brew-tested. Adjust to taste.

For a V60-style brewer:

• Coffee: 15 g

• Water: 250 g

• Temperature: 93°C

• Grind: Medium, slightly coarser than your usual setting for a delicate washed coffee

• Target brew time: 2:45–3:15

• Intended expression: Clear guava and grape notes, rounded blackberry sweetness and a juicy finish

First bloom · 0:00
Pour 45 g of water, wetting all the grounds. Give the brewer one gentle swirl.

Second bloom · 0:30
Add another 45 g, bringing the total to 90 g. Let the coffee settle until 1:00.

Main pour · 1:00
Pour gently to 170 g, using small, steady circles.

Final pour · Around 1:30
Pour to 250 g and allow the brewer to drain. Avoid unnecessary agitation.

Why these brewing choices suit the coffee

This recipe aims to balance expressive fruit with a clean, defined finish. The two early pours help wet the grounds evenly, while a moderate temperature and gentle pouring offer a starting point for managing the coffee’s fermentation-led intensity.

If the cup feels heavy or the finish becomes drying, try a slightly coarser grind. If it tastes thin or sharply sour, move a little finer. Make one adjustment at a time, using sweetness and finish as your guide.

Our recommendation

Choose this coffee if you enjoy tropical fruit, dark berries and an expressive natural process. Brew it as filter coffee to explore its layers, or as a slightly edgy espresso for a more concentrated experience.

Each jar contains 250 grams of whole beans, packed and shipped on demand for freshness. Open it with the anticipation you would bring to a fine bottle of champagne—and take a moment to enjoy the aroma before brewing.

Coffee details

Producer: Deiro Garcia
Farm: Lord Voldemort
Location: Pitalito, Colombia
Elevation: 1,800 msl
Variety: Pink Bourbon
Fermentation: Double anaerobic fermentation — 48 hours followed by 72 hours with continuous leachate reintroduction
Process: Natural
Dried: Under canopies for 22 days

Taste notes: Guava, purple grapes and blackberries, with a wonderful structure and a juicy, long finish
Roast: Filter or slightly edgy espresso
Packaging: Packed and shipped on demand