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: “The process of this profile begins with the harvest of the coffee cherries at their optimum ripening point and with a higher concentration of sugars in the mucilage. Then cherry is depulped and fermented in wet processing with tropical yeast, to increase the the fruity flavor and then the coffee is washed with thermal shock. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid over-fermentation.” 200g Direct trade with Finca El Paraiso Origins: Cauca, Colombia Producer: Daniel Bermudez Variety: Geisha Process: Double Anaerobic Thermal Shock Washed Elevation: 1930masl Harvest: 2025 Recommended Brew: Filter Aroma: White Peach, Oolong Flavour: White Peach, Brown Sugar, Milk 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: “The process of this profile begins with the harvest of the coffee cherries at their optimum ripening point and with a higher concentration of sugars in the mucilage. Then cherry is depulped and fermented in wet processing with tropical yeast, to increase the the fruity flavor and then the coffee is washed with thermal shock. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee seed and stopping the metabolic processes to avoid over-fermentation.” 200g Direct trade with Finca El Paraiso Origins: Cauca, Colombia Producer: Daniel Bermudez Variety: Geisha Process: Double Anaerobic Thermal Shock Washed Elevation: 1930masl Harvest: 2025 Recommended Brew: Filter Aroma: White Peach, Oolong Flavour: White Peach, Brown Sugar, Milk Tea