This week's drop is Diego Bermudez by Manhattan (Netherlands)! Hailie shows you how to brew this unique nordic roast on Stagg X.

Fun fact: This is Fellow's second international drop!

Diego Bermudez

🌎 Origin: Cauca, Colombia
💥 Process: Thermal Shock Anaerobic
🔬 Varietal: Castillo
⛰ Elevation: 1,800 MASL



Dose: 25g
H20: 350g
Temp: 205 F
Grind setting: 3 on Ode with SSP, 2 + 1 click on Ode, medium to medium-fine
Total Brew Time: 4:00-5:00 mins


H20: 210g
Temp: 205 F
Grind Setting: 4 + 2 clicks on Ode with SSP, 4 on Ode, medium to medium coarse
Total Brew Time: 2 mins


1. Bloom: Pour water up to 210g.
2. Wait 30s before agitating back and forth evenly for 10s.
3. Wait until 2 min to plunge.


Dose: 18g
Out: 54g

French Press

Dose: 46.5g
H20: 750g
Temp: 205 F
Grind Setting Ode: 6+1 click

1. Pour up to 750g
2. Wait until 40s, agitate 10s
3. Plunge 1/2 way down at 2:00
4. Plunge all the way down at 4:00


Intro 0:00
About this Coffee 0:42
Brew Guide 2:20
Tasting 9:00