Producer Spotlight: Victor Bermúdez
Victor Bermudez grew up in Pitalito, Colombia, as an only child in a family of teachers. His childhood was stable and traditional, and after finishing high school, he moved to Bogotá to study law at the Universidad Autónoma de Colombia. After graduating, he built a legal career and spent three years working in an attorney’s office. That path was disrupted during the COVID-19 pandemic when he was laid off. After several months without steady work or income, Victor made the decision to leave Bogotá and return to his family’s farm in Acevedo.
The farm, owned by his grandparents since 1975, had long served as a gathering place for the extended family during holidays. However, none of the grandchildren had chosen to pursue coffee farming professionally. Victor initially expected his return to be temporary while preparing to pursue a master’s degree in Sweden. Instead, his time back on the farm opened an entirely new direction.
Beginning in 2021, Victor started learning the fundamentals of coffee production and processing, first by helping with fermentation and post-harvest work. He also connected with people in Acevedo who operated a roasting and cupping lab, which introduced him to sensory evaluation and cup profiling. What began as simple exposure quickly became a serious pursuit. He grew fascinated with how quality is built from seed to cup and found the learning process both demanding and deeply rewarding.
Over time, coffee farming became more than a fallback plan. Victor describes the work as life-changing and more fulfilling than his previous career in law. He developed a strong appreciation for the entire lifecycle of coffee, from raising seedlings to harvesting cherries. He also values the relationships that coffee has brought into his life, including new friendships and connections with buyers and partners around the world.
Experimentation is now central to his approach, especially in fermentation and processing techniques. Victor is particularly passionate about the pink bourbon variety, which was the first coffee he brought to market. His processing methods emphasize strict cherry selection, followed by roughly 24 hours of fermentation, depulping, and traditional sun drying. Because of the high humidity in San Adolfo, drying typically takes between 18 and 25 days and requires constant attention. Despite the added difficulty, he prefers traditional sun-drying methods, believing they best preserve flavor and character.
Today, Victor sees coffee not simply as agriculture but as a craft. The precision, experimentation, and care involved give the work meaning. While he still keeps open the possibility of graduate study abroad in the future, his present focus is on continuing to grow, process, and refine his coffees, building a future rooted in the farm and in specialty coffee.
Buy a bag of Victor's Pink Bourbon lot here.
