Finca El Paraiso

Colombia

Finca El Paraiso, founded in 2008, is renowned for its innovative coffee fermentation techniques in Cauca, Colombia.

About Finca El Paraiso

Based the Cauca region of Colombia, Finca El Paraiso is a cutting-edge coffee estate owned and operated by brothers Diego and Alex Bermudez. Founded in 2008 and known for its highly innovative processing techniques, the estate has gained worldwide recognition for producing some of the most distinctive and high-scoring coffees, such as the award-winning Lychee Peach coffee.

What sets Finca El Paraiso apart is its focus on scientific methods like biocatalysis and controlled fermentation, where specific microorganisms are introduced to enhance the coffee’s flavour. 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. One of his 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 flavours and unparalleled sweetness.

Diego and Alex Bermudez have revolutionized coffee processing at Finca El Paraiso, positioning it as a leader in specialty coffee production. Each lot produced here reflects his commitment to precision, quality, and constant innovation.

Diego Bermudez and JA Coffee's Felix-William Trepanier together.

What makes Finca El Paraiso coffee special?

What makes Finca El Paraiso coffee truly special is Diego and Alex's commitment to innovative processing techniques that transform traditional coffee into a highly distinctive product. The coffee undergoes a unique biocatalysis process using specific microorganisms during fermentation, which helps develop complex flavor profiles, including fruity notes like red apple and peach, with a creamy body and long aftertaste.

The coffee cherries are first hand-picked at peak ripeness, disinfected, and then subjected to a 36-hour anaerobic fermentation in cherry tanks, followed by a second fermentation with added microorganisms to fix aroma precursors. After fermentation, a thermal shock process locks in these flavors, while careful drying with dehumidifiers ensures the coffee’s vibrant acidity and sweetness are preserved. These highly controlled methods set Finca El Paraiso apart from others, creating exceptional, competition-winning coffees.