Colombia Cauca – Finca El Paraiso – Diego Samuel Bermundez – Thermal Shock

Colombia Cauca – Finca El Paraiso – Diego Samuel Bermundez – Thermal Shock


Importer: CMG

Trader: The Coffee Quest Europe

Країна: Colombia

Регіон: El Paraiso – Huila

Висота: 1930

Обробка: Anaerobic lactic fermentation with a thermal shock washing

Про каву:


El Paraiso is a family operation. Diego Samuel and his family have worked together to create a range of high-quality coffees with unparalleled consistency. The crew consisting of 4 family members, and 8 employees, that focus on implementing technologies in all aspects of coffee production. 

They follow the fertilization programs strictly according to the necessities of their trees and they have developed advanced fermentation, washing techniques and using self collected micro-organisms. Diego has even developed his own environmentally friendly driers that work on a condensation principle.

“I dream of being a coffee grower, generating business, processing coffee, which is what I like to do best, sharing with family and workers the best moments on the farm and have much tranquility.” – Diego Samuel


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.

He was one of the first ones in Colombia that started experimenting with fermentation processes adding different types of microorganisms and yeasts. By now he has developed various recipes that are repeatable so he can produce his profiles on demand. Basis for this is a strict regimen of almost industrial style processing where cleanliness and controlled environment are key. All cherries are washed thoroughly with filtered water to remove all microorganisms present on the skins. After that he introduces his own recipes of microorganisms into the fermentation process. He controls the level of fermentation by keeping track of temperature and PH. His thermal shock process, by using cold and warm water, guarantees that the spectacular flavors and aromas are absorbed better by the beans.

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. This business associates five farms in total: 

El Paraíso: 3 ha and the new farms 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.


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 resulting in a sweetness and fruitiness in the coffee. Due to the high elevation (average; 1930 m.a.s.l.) the beans ripen slowly having more time to generate sugars identifiable in the cup.

The Process: Anaerobic lactic fermentation with a thermal shock washing

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

Secondly moving to fermentation of pulped beans with mucilage for 48 hours at 21 degrees celcius. Washing with thermal shock (in order to transfer and fix the secondary aromas developed in the different phases of fermentation of the culture medium).

First: Water at 40 degrees centigrade. Second: Water at 12 degrees centigrade

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%.