BREWING METHODS: Espresso & Filter

SCA SCORE: 88

MOKLAIR RANKING: Grand Cru

TRACEABILITY: El Paraiso, El Tampo, Cauca, Colombia

FLAVOR PROFILE: Grenadine, Peach Candy, Milk Chocolate, Oolong Tea

BODY: Light

ACIDITY: Light

PROCESS: Washed + Thermal Shock

VARIETY: Gesha

Finca El Paraíso

Finca El Paraíso, located in Gigante, Huila, Colombia, is managed by Diego Bermudez, a pioneer in innovative post-harvest processes. Nestled at approximately 1,840 meters altitude, the farm spans 14 hectares, evenly divided between coffee cultivation and a natural reserve.

Only the ripest cherries are carefully handpicked, sorted by flotation, depulped, and dry-fermented for 84 hours. After washing, the coffee is greenhouse-dried for 18 to 25 days, depending on weather conditions.

More than just a producer, Diego Bermudez is an innovator. He treats his farm as a business, optimizing every step of the production chain to ensure consistent quality. By selling his coffees at premium prices on specialty markets, he has transformed his farm into a successful entrepreneurial model.

Diego no longer works directly in the fields but oversees teams responsible for maintenance, fertilization, and harvesting, allowing him to focus on post-harvest processing and drying.

In recent years, Diego Bermudez has invested in cutting-edge infrastructure to enhance the quality and sustainability of his production. He now operates a washing station equipped with an automated system for sorting and floating cherries before depulping.

His commitment to the environment is reflected in several sustainable initiatives, including:

Composting: A three-step process to transform coffee cherry pulp into natural compost.

Eco-Washer: An innovative system that drastically reduces water consumption compared to traditional washing methods.

Biological Filtration: Using organic methods to purify residual water, known as honey water.

Thermal Shock ?!

It all begins with a meticulous harvest, selecting cherries at their optimal ripeness, when the sugar concentration in the mucilage is at its peak.

Controlled Fermentation with Tropical Yeasts:

After depulping, the cherries undergo wet fermentation, enriched with carefully selected tropical yeasts to enhance fruity aromas and increase cup complexity.

Thermal Shock Washing:

The coffee is then washed using the thermal shock technique, alternating between hot and cold water. This unique method helps fix aromatic compounds while preserving the freshness of flavors.

Dehumidifier Drying:

To ensure optimal quality, the coffee is dried in a dehumidifier, allowing for precise humidity control. This step prevents excessive oxidation, halts metabolic processes, and avoids over-fermentation. The result: an intense cup, balanced by a very light roast.