Samuel Diego Bermudez (Finca El Paraiso)

Description

Tastes Like: Clemente, Pink Rose, Riesling

Origin: El Paraiso, Cauca, Colombia

Variety: Geisha

Producer: Samuel Diego Bermudez

Elevation: 1930 masl

Process: Zeolite Natural

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

ZEO, also called zeodration, is a low-temperature drying method assisted by zeolites, porous minerals that help remove water vapor from the drying system. Selected ripe cherries are cleaned with ozone, then rapidly frozen to approximately -40°C over four hours.

The frozen cherries are placed under vacuum in a drying chamber. Water is removed through sublimation, in which ice changes directly into vapor, with zeolites assisting moisture removal. This method aims to preserve aromatic compounds through rapid, low-temperature dehydration rather than developing the coffee through an extended fermentation.

Text from Hydrangea Coffee Roasters' listing.