Origin: Colombia, Piendamo, Cauca. Farm / Area: Finca El Paraiso. Variety: Geisha, Laurina. Altitude: 1,930 m a.s.l. SCA Score: 88+. Processing: Anaerobic Fermentation.
Notes: cinnamon, carambola and apple.
Roast profile: Light-medium
Finca El Paraiso sits among the mountains of Cauca, one of Colombia's most celebrated coffee regions. Producer Diego Samuel Bermúdez Tapia has transformed this farm into a true centre of excellence: equipped with cutting-edge technology and a physical-sensory analysis laboratory entirely dedicated to cup quality. The beans are hand-selected and processed with an almost scientific precision, the result of years of research and passion.
Anaerobic fermentation (carried out in the absence of oxygen) is what makes this coffee truly extraordinary. The beans ferment alongside carefully selected organic substances that amplify and shape the aromatic profile with precision and control. The result is a creamy, lively and enveloping cup, with a complexity that surprises at every sip.
Behind every cup there is also an ethical choice. Finca El Paraiso has invested in a microbiology laboratory dedicated to studying microorganisms during fermentation, a scientific approach that guarantees precision and repeatability in aromatic profiles. At the same time, the farm operates a water treatment and recycling system for post-harvest processes, concretely reducing its impact on local ecosystems.
