Diki Wahyudin

"Diki Wahyudin manages cultivation and processing at Finca de Berman, situated in the high-altitude region of Pangalengan, West Java. Working across distinct farm blocks including Gunung Tilu, Gunung Cupu, Lamping Adi, and Kubang Sari, he maintains strict lot traceability to honor the unique microclimates, soil conditions, and individual identity of each hillside.
For Cup of Excellence 2026, Diki prepared a lot processed using an Experimental Natural Anaerobic method with Pichia yeast inoculation. Applying control from selective red-cherry picking through anaerobic fermentation to extended sun-drying, his processing approach aims to enhance flavor clarity and sweetness while fully respecting the intrinsic character of terroir.
Diki seeks to introduce Pangalengan as an origin shaped by its environment and human dedication. Every reward of producing specialty coffee flow directly back to the farmworkers and team who nurture the crop every day"
“Good coffee is not born from a single big decision, but from many small decisions executed correctly every single day.”