Finca El Paraiso
In the mountains of Piendamó, Cauca, Finca El Paraíso is the home of one of specialty coffee's most innovative post-harvest operations. Diego Bermúdez and his family have turned their five-parcel estate into a living laboratory for precision fermentation, drawing buyers from every major specialty market.
Altitud1800msnm
Tamaño de finca15ha
Cómo se procesa
Diego runs gas chromatography on every cherry lot before processing begins, mapping its aromatic volatile compounds and designing a custom fermentation protocol for that specific harvest. His Thermal Shock method — submersion in hot water at 40°C followed immediately by cold water at 12°C — locks aromatic esters inside the bean at a structural level, fixing the flavour profile before drying. In 2018, his double anaerobic Bourbon lot finished 10th at Colombia's Cup of Excellence and sold for $54.10/lb, the highest auction price that year.
Sostenibilidad
Fermentation water at Finca El Paraíso is filtered and recirculated rather than discharged into local waterways. The farm monitors soil health continuously across all five Indestec parcels.