From: 12.00 €
Country / Colombia
Region / Cauca
Producer / Diego Samuel Bermúdez Tapia
Process / washed and sealed fermentation
Varieties / Castillo, Caturra
Altitude / 1930 msl
Apple and lemon candy
Finca El Paraíso is located in the municipality of Piendamo, along the section of the Pan-American highway between Popayán and Cali. Its climate is humid with winds from the Pacific. The coffee cherries ripen slowly given the elevation, this slow maturation helps the concentration of sugars and considerably improves the quality. El Paraíso uses processing technology focused on developing the acidity of coffee in an environmentally friendly way and at the same time independent of climatic factors, which allows for constant quality.
Producer Diego Samuel Bermúdez Tapia is one of the partners in INDESTEC (Innovation and Technological Development for Agriculture; Innovation and Technological Development for Agriculture). He was born in Bolívar, Cauca and has a diploma in Agricultural Business Administration. 12 years ago, he started in coffee as an adventure and became his way of life.
Today, Diego is the director of INDESTEC, a family business dedicated to the production, processing and marketing of specialty coffees. El Paraíso produces natural and washed coffees with three styles of controlled anaerobic fermentation.
Finca El Paraíso also receives coffee from producers in the community. The cherries are checked for maturity and then fermented, in cherry, for 36 hours. They are dusted and washed, then dried for 24 hours at 34 ºC in the Eco-Enigma processing equipment manufactured by INDESTEC. The technology works through a closed circuit of air recirculation and controlled temperature. The Eco-Enigma uses condensation and re-circulation to minimize the environmental impact of processing while creating replicable conditions for drying coffee at a humidity between 10-11.5%, regardless of weather factors.
beans, ground for Aeropress, ground for French press, ground for V60