History & Origins
Finca El Paraíso was founded in 2008 by Diego Samuel Bermúdez Tapia as a family project in the municipality of Piendamó, Cauca Department, specifically in Los Arados village . Diego began with a 2.5-hectare project while studying Agricultural Enterprise Management, transforming his family’s isolated farm that had never grown coffee into what would become one of Colombia’s most innovative specialty coffee operations . Initially, Diego sold his coffee to local cooperatives to pay for his studies, gradually evolving as a coffee producer while building networks across different regions .
The farm gained significant recognition in 2015 when Diego participated in his first regional contest and secured first place, marking the beginning of El Paraíso’s emergence as a specialty coffee producer . This success continued with a notable achievement in 2018 when El Paraíso’s Bourbon washed entry placed 10th in the Cup of Excellence competition, followed by another Cup of Excellence win in 2019 with a washed anaerobic Castillo . The operation has since expanded to encompass four farms totaling 25 hectares: the original three-hectare El Paraíso, plus Villa Rosita (seven hectares), Villa Esperanza (ten hectares), and Villa Alejandro (three hectares), all operating under the El Paraíso name .
Terroir & Growing Conditions
Finca El Paraíso is located in Piendamó, Cauca, at an elevation of 1,780 meters above sea level, though some lots reach up to 1,960 meters . The climatic conditions of the Cauca region include intense rains throughout the year, which combined with the altitude and terroir, allow for the development of brilliant flavor profiles that highlight the quality of the coffee varieties grown there . Cauca was granted “Denomination of Origin” status in 2011 as a testament to the remarkable quality and distinct flavor identity of its coffees, with traditionally washed Cauca coffees characterized as clean, soft, and fragrant with pronounced caramelized aromas .
The farm cultivates an impressive array of varieties including Bourbon, Laurina, Gesha, Castillo, and Colombia, with plans to grow additional varietals . The high altitude and specific terroir conditions of Piendamó enable the cultivation of unique coffee varieties including Pacamara, Tipica, and Geisha . Geisha varieties adapted to the Cauca region are particularly characterized by delicate, citric, aromatic, very fruity and vinous profiles when fermented in cherry . The farm also produces exceptional coffees from disease-resistant varieties like Castillo and Colombia, which while not typically the highest-scoring varieties, benefit from their resistance to prevalent diseases .
Processing & Production
Finca El Paraíso stands apart through its focus on scientific methods like biocatalysis and controlled fermentation, where specific microorganisms are introduced to enhance the coffee’s flavor . Unlike conventional coffee farms, the Bermudez brothers use fermentation tanks with real-time monitoring of temperature, pH, and sugar levels to carefully control the process . Diego and his team have developed advanced fermentation and washing techniques, including employing self-collected micro-organisms and environmentally friendly driers that work on the principle of condensation .
One of their signature techniques is the use of “thermal shock,” where beans are alternately exposed to hot and cold water to stop fermentation at just the right time, locking in vibrant flavors and unparalleled sweetness . The coffee beans undergo a meticulous 36-hour anaerobic fermentation in cherry, followed by a second fermentation with added microorganisms to fix aroma precursors . All cherries are washed thoroughly with filtered water to remove microorganisms present on the skins before selected microorganisms are introduced, with fermentation levels controlled by tracking temperature and pH levels . Through his company Indestec (Innovación y Desarrollo Tecnológico para la Caficultura), Diego has created innovative technologies to maintain consistency in cup profiles not only for his own farm but for neighboring farms .
Cup Profile & Tasting Notes
The unique biocatalysis process using specific microorganisms during fermentation helps develop complex flavor profiles, including fruity notes like red apple and peach, with a creamy body and long aftertaste . The farm’s signature Lychee Peach coffee features flavors of red apple, peach, pear, and caramel, with a creamy body, long aftertaste, and malic acidity . These distinctive coffees have gained worldwide recognition for producing some of the most high-scoring coffees, with the award-winning Lychee Peach coffee scoring an impressive 93 points .
The Caturra Chiroso variety, adapted to the Cauca region, bursts with flavors of stone fruit, acidity, and a juicy mouthfeel, characterized by its delicate, citric, and aromatic profile . The Geisha Anti-Maceration process showcases florals like violets and rosehip, with subtle berry jam sweetness, bringing out the Geisha’s inherent qualities while adding unique characteristics achievable only through advanced processing . The natural process coffees present deeper, sweeter notes with heavier body and fruity characteristics, featuring notes of molasses, red grape, and grapefruit . Diego Bermúdez’s innovative approaches have been showcased by several competitors in global championships, with the unique flavors and textures created through these methods helping baristas earn top spots in international competitions .