Samuel Diego Bermudez (Finca El Paraiso)

Description

Tastes Like: Osmanthus, Lychee, Kasugai Gummies

Origin: El Paraiso, Cauca, Colombia

Variety: Castillo

Producer: Samuel Diego Bermudez

Elevation: 1960 masl

Process: Double Anaerobic Thermal Shock

About Finca El Paraiso

Finca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology. Fermentation research and equipment design have become central to the team’s approach to producing consistent, distinctive coffees.

The coffees in this selection come from high-elevation growing conditions in Cauca, where frequent rainfall makes careful post-harvest handling especially important. El Paraiso combines cultivation with controlled fermentation and drying, adjusting those stages to suit each variety and named profile.

Variety

Castillo is a Colombian Arabica variety developed by Cenicafé from Caturra and Timor Hybrid material. It was selected for productivity, adaptability, and resistance to coffee leaf rust while retaining good cup-quality potential. El Paraiso uses this widely cultivated Colombian variety to explore how controlled fermentation can shape aroma, acidity, and sweetness.

Processing

The Y-05 Lychee profile begins with ripe cherries that are cleaned with ozone and fermented underwater in an oxygen-restricted tank for 72 hours. After depulping and mucilage removal, a culture prepared using coffee pulp and mucilage is added for a second, 36-hour fermentation under pressure.

A thermal-shock wash follows before dehumidifier drying and stabilization. The two fermentation stages give the producer control over the development of fruit-like aromas and texture, while the washed finish removes the remaining fruit material before drying.

Text from Hydrangea Coffee Roasters' listing.