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Located in Colombia’s Cauca region, Finca El Paraíso is a forward-thinking coffee farm run by brothers Diego and Alex Bermudez. Since its founding in 2008, the farm has become known for its experimental approach to processing and for producing distinctive, high-scoring coffees, including their well-known Lychee Peach lot.
What sets El Paraíso apart is its focus on carefully controlled fermentation. The Bermudez brothers use techniques such as biocatalysis and monitored fermentation tanks, tracking variables like temperature, pH, and sugar levels to guide flavor development. One of their signature methods, often referred to as “thermal shock,” involves alternating hot and cold water to halt fermentation at a precise moment, helping preserve clarity and sweetness.
Through this thoughtful and methodical approach, Diego and Alex have helped position Finca El Paraíso as a notable name in specialty coffee, with each lot reflecting their ongoing focus on quality and innovation.
This lot was grown in Cauca and processed using a unique koji fermentation approach. Koji (Aspergillus oryzae) is first cultivated on dried coffee pulp and husk for four days at 35°C, encouraging enzymatic activity. It is then introduced to whole Caturra Chiroso cherries, where it continues to develop over another four days in an aerobic environment, helping build aromatic complexity within the beans.
The coffee then undergoes a wet fermentation inspired by the Amazake method, where fermented coffee pulp creates a wine-like medium rich in malic compounds. These elements are absorbed into the beans, contributing to a more layered and balanced cup. Finally, the coffee is dried in a controlled dehumidifying environment to preserve its delicate aromatics and gently bring the process to completion.
