Samuel Diego Bermudez (Finca El Paraiso)

Description

Tastes Like: Peach Gokuri, Rhubarb, Sakura

Origin: El Paraiso, Cauca, Colombia

Variety: Pink Bourbon

Producer: Samuel Diego Bermudez

Elevation: 1960 masl

Process: Thermal Shock + Two Stage Fermentation

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

Pink Bourbon is known for its pink-ripening cherries and its place in Colombia’s specialty microlot production. Genetic testing of coffees carrying this name has identified Ethiopian ancestry, so the name does not establish that a lot is a Bourbon cross. It offers strong quality potential, with its final expression shaped by cultivation, processing, and roasting.

Processing

The Pink Bourbon Peach profile uses two fermentation stages. Whole cherries first ferment for 48 hours, after which the coffee is depulped and fermented for another 36 hours with tropical yeast under pressure. Coffee-pulp extract is also incorporated into the fermentation medium.

The coffee is then washed using the producer’s thermal-shock technique and dried in a dehumidifier before stabilization. This sequence gives the team control over fruit expression and texture, with the washed finish helping maintain a defined structure.

Text from Hydrangea Coffee Roasters' listing.