Finca El Paraíso, located in Piendamó, Cauca, Colombia, is a world-renowned specialty coffee farm defined by its philosophy of "Paradise grown by science." Founded by producer Diego Bermúdez and managed on the ground today by his cousin, Daniel Bermúdez, the estate operates as a fully integrated coffee production laboratory. It combines high-altitude cultivation with an advanced technological ecosystem that includes an on-site microbiology lab, wet mill, condensation drying facilities, and a sensory laboratory. By studying microbiology, the farm employs an exclusive yeast-mediated biocatalytic process to control the complex interactions between yeasts and bacteria during fermentation, precisely unlocking specific aromatic precursors and flavor profiles in every batch. As pioneers in modern coffee processing, Finca El Paraíso created the renowned Thermal Shock technique as well as proprietary condensation drying equipment. These innovations utilize sealed bioreactors with precise control over temperature, pH, and local yeast strains, followed by a proprietary thermal shock washing method to lock in incredible flavor density and aromatic structure. ABOUT THE PROCESS: Harvested at peak 'grape-point' ripeness, overripe coffee cherries remain in prolonged contact with the seed to absorb rich fruit flavors from the pulp. The cherries are then disinfected with ozone to eliminate wild microbes, followed by a 72-hour submerged, pressurized anaerobic fermentation with yeast to fix aromatic and flavour precursors. Finally, the coffee is dried in a specialized dehumidifier to halt metabolic processes, prevent over-fermentation, and preserve delicate flavour notes. 200g Direct trade with Finca El Paraiso Origins: Cauca, Colombia Producer: Daniel Bermudez Variety: Geisha Process: Natural Elevation: 1960 masl Harvest: 2025 Recommended Brew: Filter Aroma: Strawberry, Rose Flavour: Floral, Strawberry, Lychee, Green Tea

Finca El Paraíso, located in Piendamó, Cauca, Colombia, is a world-renowned specialty coffee farm defined by its philosophy of "Paradise grown by science." Founded by producer Diego Bermúdez and managed on the ground today by his cousin, Daniel Bermúdez, the estate operates as a fully integrated coffee production laboratory. It combines high-altitude cultivation with an advanced technological ecosystem that includes an on-site microbiology lab, wet mill, condensation drying facilities, and a sensory laboratory. By studying microbiology, the farm employs an exclusive yeast-mediated biocatalytic process to control the complex interactions between yeasts and bacteria during fermentation, precisely unlocking specific aromatic precursors and flavor profiles in every batch. As pioneers in modern coffee processing, Finca El Paraíso created the renowned Thermal Shock technique as well as proprietary condensation drying equipment. These innovations utilize sealed bioreactors with precise control over temperature, pH, and local yeast strains, followed by a proprietary thermal shock washing method to lock in incredible flavor density and aromatic structure. ABOUT THE PROCESS: Harvested at peak 'grape-point' ripeness, overripe coffee cherries remain in prolonged contact with the seed to absorb rich fruit flavors from the pulp. The cherries are then disinfected with ozone to eliminate wild microbes, followed by a 72-hour submerged, pressurized anaerobic fermentation with yeast to fix aromatic and flavour precursors. Finally, the coffee is dried in a specialized dehumidifier to halt metabolic processes, prevent over-fermentation, and preserve delicate flavour notes. 200g Direct trade with Finca El Paraiso Origins: Cauca, Colombia Producer: Daniel Bermudez Variety: Geisha Process: Natural Elevation: 1960 masl Harvest: 2025 Recommended Brew: Filter Aroma: Strawberry, Rose Flavour: Floral, Strawberry, Lychee, Green Tea