El Paraiso, Colombia
Producer: Diego Samuel Bermudez Tapia
Farm: Finca El Paraiso
Region: Cauca, Colombia
Variety: Caturra, Castillo
Altitude: 1.930 masl
CUPPING NOTES: Almond, molasses, pear and citrus.
Sweet and balanced with a crisp acidity.
This is our first blend of varieties. But what a blend – made at origin, the result of all this work is a cup so distinct and so delicious that showcase a clean representation of its Cauca Valley terroir, with a crisp pear-like acidity balanced by a rich sweetness.
Diego Samuel Bermudez Tapia has quickly become one of the most famous names in Colombian coffee and his lots are incredibly distinctive.
Meet the farmer
In 2008, Diego started a family project, Finca El Paraiso, located in the Cauca region in the municipality of Piendamo, along the stretch of the Pan-American highway between Popayan and Cali.
This was the beginning of an adventure that would become his lifestyle. In the last 13 years of growing coffee, he gained a deep understanding of the processing and production of high-end specialty coffee that is almost unparalleled in the unique flavour and profiles produced.
Diego works on their farm in Cauca with his wife, two daughters and two brothers. Together they are involved on the pursuit of continual learning, improving through innovation, incorporation of technologies, practices for the cultivation, all with the objective of achieving the next level with their processing.
They built their own lab on the farm to firstly understand about cupping and roasting so they could then start to curate their own fermentation protocols for them to begin experimenting with. Diego was one of the first ones in Colombia that started experimenting with fermentation processes adding different types of microorganisms and yeasts. These experiments and original approach to coffee have allowed to him to stand out and succeed in several competitions from 2015 onwards, including a number 3 finish in the 2020 Cup of Excellence
Diego has a strong focus on technology and together with his business partner Wilton Renso Benitez, has founded Indestec (Innovación y Desarrollo Tecnológico para la Caficultura) who are at the top of coffee processing equipment. The company has developed a hi-tech drying appliance named Eco-Enigma.
The technology operates through closed circuit air recirculation and controlled temperature. The Eco-Enigma uses condensation and recirculation to minimize the environmental impact of processing while creating replicable conditions to dry coffee to between 10-11.5% humidity regardless of climate factors.
Drying temperature is programmed according to the flavour profiles Diego has developed by following various “recipes” for different fermentation and drying stages at precise temperatures for pre-determined lengths of time.
Finca El Paraiso’s climate is humid with winds from the Pacific, that create regular temperature differences resulting in sweetness and fruitiness in the coffee. Due to the high elevation cherries ripen slowly; this slow maturation helps the concentration of sugars and considerably improves the cup.
Finca El Paraiso’s mill also receives coffee from allied producers in the community. This lot is part of Diego’s processing experimentation and is made up from cherry he has purchased from farmers that surround his farm. Cherries are reviewed for ripeness and then they undergo an initial fermentation of 36 hours. After, they are depulped and washed. Then, in order to create a unique high quality cup, the Eco-Enigma machine dries the parchment coffee down to 11% moisture, using hot air circulation for 24 hours at 34 degrees Celsius.