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Due to high demand on our deliver partners during the festive season, shipments can be delayed
Due to high demand on our deliver partners shipments can be delayed

Diego Bermudez

Peach Yoghurt Rubarb



Original price €31,00 - Original price €120,50
Original price
€31,00
€31,00 - €120,50
Current price €31,00

Producer

Diego
Samuel
Bermudez

Location

Cauca
Piendamó
Tunía
Vereda Los Arados

Process

Natural

Variety

Castillo

Elevation

1930 MASL

Brew Advice


Espresso
In: 19.7g
Out: 42g
Time: 28 Seconds

Milky Espresso
In: 20g
Out: 36g
Time: 27

V60
Coffee In: 17g
Water In: 255g
Time: 2.30-3.00 minutes

Finca El Paraíso

In 2008, Diego Samuel Bermúdez Tapia started a family project to grow coffee at El Paraíso farm, located in the Department of Cauca, municipality of Piendamo, in the village of Los Arados, thus beginning an adventure that would become his lifestyle. He began his learning process with the firm conviction of providing answers and solutions to the challenges faced by the coffee sector. He dedicated himself to improving, through innovation, incorporation of technologies, practices for the cultivation and processing of coffee with the objective of strengthening his foundation. From 2015, Finca El Paraíso began to stand out and position itself as a producer of specialty coffee through participation in various regional and national competitions. as a family business dedicated to the cultivation, processing, production and marketing of high quality coffee. Finca El Paraiso counts 3ha but it also includes five farms in total, among which: Villa Rosita – 7 ha, Villa Esperanza – 10 ha of coffee area (25Ha total) and Villa Alejandro – 3 ha. All of them work under the name El Paraïso. Main variaties are Castillo, Pacamara, Geisha, Laurina.

About the Process

The farm has a temperate humid microclimate that is affected much by the winds from the pacific in the east that create regular temperature differences. Due to the high elevation (average; 1930 m.a.s.l.) the beans ripen slowly having more time to generate sugars as input for fermentation. It’s relevant to mention, that although Diego shares a lot of information, he will not share all the secrets behind his craft. Not to mention that many details are developed on the basis of his local environment for processing. The main process: Anaerobic lactic fermentation with a thermal shock washing (cold and warm water) Harvesting of 95% ripe cherries, 5% pinto cherries (semi-ripe). Washing of the cherry with filtered water to reduce the microbial load. First phase of fermentation of cherries for 48 hours fermentation in anaerobic bioreactors with pressure relief valve at a temperature of 18 degrees Celcius. Moving to fermentation of pulped beans with mucilage for 48 hours at 21 degrees Celsius. Washing with cold water (Thermal Shock, a term coined by Diego) in order to transfer and fix the secondary aromas developed in the different phases of fermentation of the culture medium). Thermal Shock process: Water at 40 degrees Celcius. Water at 12 degrees Celcius. Drying Process: Controlled drying for 34 hours, with air recirculation at a temperature of 35 degrees Celsius and relative humidity of 25%, until the grain reaches a humidity of between 10% and 11%.