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Farm
Finca El Paraíso is a highly respected specialty coffee farm located in Colombia’s Cauca region, owned and operated by Diego Samuel Bermúdez and his family. Since 2008, the farm has gained international attention for its cutting-edge approach to coffee processing, introducing techniques such as controlled fermentation and thermal shock to elevate sweetness and flavor complexity. High-altitude Arabica varieties including Geisha, Bourbon, and Castillo are carefully cultivated, with traditional hand-harvesting combined with scientific methods to create unique and expressive cup profiles. This dedication to innovation and quality has positioned El Paraíso as a leader in the global specialty coffee industry.
Process
The process begins with harvesting cherries at optimal ripeness to maximize sugar levels and aromatic potential. After ozone sanitation, the cherries undergo 48 hours of anaerobic fermentation in water using a Saccharomyces cerevisiaeculture. They are then pulped, and a second yeast medium is added with recirculated leachate to further enhance flavor development. A thermal shock wash locks in these attributes before the coffee is dried in a dehumidifier to protect delicate flavors, limit oxidation, and stop unwanted fermentation. The beans are then stabilized, cooled, carefully sorted and hulled, before being transported to the DESCAFECOL plant for decaffeination.
