Samuel Diego Bermudez (Finca El Paraiso)

Description

Tastes Like: White Peach, Jasmine Milk Tea, Dried Rose

Origin: El Paraiso, Cauca, Colombia

Variety: Gesha

Producer: Samuel Diego Bermudez

Elevation: 1930 masl

Process: Double fermentation 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

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

Letty uses a low-temperature, double anaerobic fermentation approach. The producer selects ripe cherries with a high concentration of sugars in the mucilage, then depulps the coffee and uses tropical yeast cultures during wet fermentation. Anaerobic processing limits oxygen exposure while the microorganisms transform compounds in the coffee fruit.

The coffee is finished with a thermal-shock wash, a treatment involving a change in water temperature, before drying in a dehumidifier. This combination is intended to develop fruit expression while retaining the separation and clarity associated with a washed finish.

Text from Hydrangea Coffee Roasters' listing.