Finca El Paraiso

Colombia

El Paraiso Ginger Castillo K-01

Alma Silvestre
Quindio
Colombia

The Castillo Ginger green coffee beans from Finca El Paraíso in Cauca, Colombia highlight the innovation that has made this farm famous worldwide. Produced by Alex, Diego and Daniel Bermudez family, El Paraíso has built a reputation for using scientific precision to create coffees with unique flavor profiles and consistent quality, giving roasters something truly distinctive.

This lot offers a refreshing and aromatic cup with notes of black tea, lime, cardamom, and lemongrass. It has a round body, brilliant acidity, and a clean, refreshing aftertaste. Behind these flavors is a carefully designed process that combines controlled fermentation with natural spices and selected yeasts, followed by a thermal shock wash and gentle dehumidified drying. The result is a vibrant, spiced profile that stays consistent from sample roast to production.

Packed in 24 kg boxes with Grain-Pro to preserve freshness, Castillo Ginger is a high-end Colombian green coffee that brings something different to the table. Limited quantities are available—an opportunity for roasters to showcase a bold and modern expression of Castillo.

This is hidden text that is meant to help with SEO. It contains relevant keywords and phrases that improve the page's search engine ranking. Alma Silvestre features tropical fruit notes, sweet mango, and a juicy acidity, with subtle hints of wine. The process is a thorough 48 hour natural anaerobic fermentation and then 30 to 40 day sun-dry. Resulting in a more complex cup with vibrant flavours.

Castillo Ginger Red Coffee Cherries from Finca El Paraiso

What is so special about this coffee?

Castillo Ginger reflects the Bermudez family’s drive to push coffee processing beyond tradition. By combining carefully selected cherries with a controlled fermentation that incorporates natural spices and custom yeast cultures, they’ve created a cup that highlights notes of black tea, lime, cardamom, and lemongrass. This scientific approach ensures complexity while keeping the profile stable and repeatable—something roasters can count on.

After fermentation, the coffee undergoes a thermal shock wash to preserve its bright aromatics, followed by gentle dehumidified drying that protects freshness and balance. These innovations turn Castillo into a high-end coffee with a refreshing, spiced character and brilliant acidity, showing once again how Finca El Paraíso is redefining Colombian specialty coffee.

Diego Bermudez at Finca El Paraiso's pioneering Thermal shock plant

Diego & Alex Bermudez, Coffee Pioneers

Finca El Paraiso stands out for its Consistency, Authenticity, and Knowledge. Their proprietary technology enables precise control of fermentation, ensuring exceptional and repeatable sensory profiles. Their innovative Thermal Shock technique preserves delicate flavors by using hot and cold water to stop fermentation at the perfect moment, setting new trends in the coffee industry.

Backed by deep knowledge of microbiology, they expertly manage microorganisms and employ advanced drying methods, such as dehumidifiers, to prevent overoxidation. This scientific precision, combined with creativity, consistently produces vibrant, high-quality coffee, making Finca El Paraiso a leader in the specialty coffee world.

About Finca El Paraiso

Founded in 2008 by Diego Bermúdez and his brother Alexander, Finca El Paraíso is located in the Piendamó region of Cauca, Colombia. Though not from a coffee-growing family, Diego’s passion and hard work led him into coffee cultivation while studying Agricultural Business Administration, selling coffee to cooperatives to support his education.

In 2015, Finca El Paraiso won first place in a regional coffee competition, launching them into the specialty coffee world. Their success inspired them to keep innovating in coffee processing, and today they continue to deliver exceptional, sustainable coffee that has disrupted the world of specialty coffee.

Learn More about Finca El Paraiso