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.

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