About the Process

Yenny Esperanza Bermudez, founding partner of Finca El Paraíso Villa Esperanza, born in Bolívar Cauca, professional in law, is the older sister of 4 brothers who started a new lifestyle thanks to coffee

Finca El Paraiso Villa Esperanza was acquired in 2009 with the purpose of generating a family business integrating new generations.

The farm has an extension of 27 Hectares (270,000 m2) and is located at 1,700 metres above sea level, in the Municipality of Tambo, Corregimiento de las Piedras, El Marquez, the farm is located 28 km from the City of Popayan, since 10 km from the Municipal seat of Tambo Cauca.

In this area we find climatic characteristics classified as warm and temperate, with an average temperature of 18 °C. The benefit process is carried out at Finca El Paraiso, since we are part of that great family and we fully trust their ability to enhance the quality of our coffee.

Our main agricultural product is coffee. We have been producers for more than 10 years and our objective is to improve the productive and locative part with the firm purpose of being visited and making our excellent coffee known.

PROCESS
STEP 1. The process begins with the harvest of the overripe coffee cherries because the coffee pulp contains many tannins, polyphenols, esters and other compounds that, when they remain for a longer time together with the seeds, these compounds pass in greater quantity, increasing red fruit notes

STEP 2. Then the coffee cherries are disinfected with ozone, and they are transferred to the cherries in a fermentation tank, in which an anaerobic fermentation process is carried out for 36 hours submerged in water.

STEP 3. Then the coffee is pulped and mucilaginous; the mucilage and pulp are taken to the pilot plant carry out the production of the microorganisms of the specific process and generate the culture medium that contains the precursors of aromas and flavours produced in the fermentation, then this culture medium is added to the fermentation tanks for 12 hours to fix the precursors to coffee beans through pressure.

STEP 4. Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process.

STEP 5. Drying in a dehumidifier to eliminate moisture, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee bean and the arrest of metabolic processes to avoid over-fermentation

STEP 6. Stabilisation and storage in a cool place, Selection and threshing according to quality standards.