Finca El Paraiso

Colombia

See these beans in detail

Tropical coffee Packaging from Finca El Paraiso

El Paraiso Tropical

Alma Silvestre
Quindio
Colombia

Discover Finca El Paraiso Tropical by Diego Bermudez, a standout coffee from Cauca, Colombia. Diego's innovative approach combines double aerobic fermentation with thermal shock techniques, ensuring delicate flavours are preserved while halting fermentation at the perfect moment. As a result, each cup is crafted with remarkable complexity and vibrant flavours.

This washed coffee offers an enticing profile with notes of caramel, chocolate, and tropical fruits such as vanilla, papaya, and banana. The coffee beans first undergo a meticulous 36-hour anaerobic fermentation in cherry. Next, a 12-hour secondary fermentation amplifies their aromas and flavours. Finally, a thermal shock and precise drying process using a dehumidifier locks in these vibrant notes.

The coffee is available in 24 kg boxes with Grain-Pro to preserve freshness. Finca El Paraiso Tropical by Diego Bermudez is a rare gem in limited quantities. Elevate your unique offering that will elevate any coffee program. Secure your lot today before it’s gone!

This is hidden text that is meant to help with SEO. It contains relevant keywords and phrases that improve the page's search engine ranking. Alma Silvestre features tropical fruit notes, sweet mango, and a juicy acidity, with subtle hints of wine. The process is a thorough 48 hour natural anaerobic fermentation and then 30 to 40 day sun-dry. Resulting in a more complex cup with vibrant flavours.

Red Cherries of Tropical coffee from Diego Bermudez's Finca El Paraiso

What is so special about this coffee?

The innovative methods at Finca El Paraíso set Tropical coffee apart. Carefully selected cherries are ozone-cleaned and undergo a 36-hour anaerobic fermentation, followed by a second fermentation with specific microorganisms. This meticulous process creates unique flavors like caramel, chocolate, vanilla, papaya, and banana, ensuring a consistently complex profile, even at scale.

The coffee then undergoes thermal shock, alternating hot and cold water to lock in flavors and prevent over-fermentation. A controlled drying process with a dehumidifier preserves its creamy body and long, fruity aftertaste. These advanced techniques position Tropical as a standout in the specialty coffee world, delivering a vibrant, balanced cup.

Diego Bermudez at Finca El Paraiso's pioneering Thermal shock plant

Diego Bermudez the Pioneer

Finca El Paraiso stands out for its Consistency, Authenticity, and Knowledge. Their proprietary technology enables precise control of fermentation, ensuring exceptional and repeatable sensory profiles. Their innovative Thermal Shock technique preserves delicate flavors by using hot and cold water to stop fermentation at the perfect moment, setting new trends in the coffee industry.

Backed by deep knowledge of microbiology, they expertly manage microorganisms and employ advanced drying methods, such as dehumidifiers, to prevent overoxidation. This scientific precision, combined with creativity, consistently produces vibrant, high-quality coffee, making Finca El Paraiso a leader in the specialty coffee world.

About Finca El Paraiso

Founded in 2008 by Diego Bermúdez and his brother Alexander, Finca El Paraíso is located in the Piendamó region of Cauca, Colombia. Though not from a coffee-growing family, Diego’s passion and hard work led him into coffee cultivation while studying Agricultural Business Administration, selling coffee to cooperatives to support his education.

In 2015, Finca El Paraiso won first place in a regional coffee competition, launching them into the specialty coffee world. Their success inspired them to keep innovating in coffee processing, and today they continue to deliver exceptional, sustainable coffee that has disrupted the world of specialty coffee.

Learn More about Finca El Paraiso