Samuel Diego Bermudez (Finca El Paraiso)

Description

Tastes Like: Mango, Dulce de Leches, Elderflower

Origin: El Paraiso, Cauca, Colombia

Variety: Gesha

Producer: Samuel Diego Bermudez

Elevation: 1930 masl

Process: Special Fermentation Washed

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

Gesha, also spelled Geisha, is an Arabica variety with roots in Ethiopia. It is valued for its potential for floral aromas and clearly defined fruit, particularly when grown well at high elevations. At El Paraiso, that aromatic potential is explored through different fermentation and drying methods; the variety alone does not determine the finished cup.

Processing

Salma is a washed Gesha profile built around anaerobic fermentation in cherry. The producer selects very ripe cherries, cleans them with ozone, and ferments them submerged for 72 hours under pressure. The fruit remains in contact with the seeds during this stage.

The profile includes a thermal-shock washed finish and controlled dehumidifier drying, followed by stabilization and milling. These steps are used to develop fruit character while managing the coffee’s moisture and aromatic definition.

Text from Hydrangea Coffee Roasters' listing.