Finca El Paraiso - Colombia
QUALITY SCORE: 94.50
Apricot / White Peach / Yellow Plum / Apricot / Apricot
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
- Quality Score
- Finca El Paraiso
- 1930 mt
- Special Fermentation
- Picked in
- November 2019
- Arrived in
- June 2020
- Shipped in
- GrainPro bags
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised roaster
THE STORY BEHIND
El Paraìso is a family operation. Diego Samuel and his family have worked together to create a range of high-quality coffees with unparalleled consistency. The farm team consists of 4 family members and 8 employees.
The fertilisation is based on what the trees need. Diego and his team have developed advanced fermentation and washing techniques: for instance, they employ self-collected micro-organisms. Diego has even developed his own environmentally friendly driers that work on a condensation principle.
In 2008, Diego Samuel Bermùdez Tapia started a family project to grow coffee at El Paraìso farm, located in the Department of Cauca, municipality of Piendamo, Los Arados village, thus beginning an adventure that would transform his lifestyle. He has been educating himself with the aim of finding answers and solutions to the challenges faced by the coffee sector. He is dedicated to improving the production through innovation, incorporation of technology and the best practices of coffee cultivation and processing.
He was one of the first farmers in Colombia to start experimenting with fermentation by adding different types of microorganisms and yeasts. By now he has developed various recipes that are reproducible so he can craft his profiles on demand. This is possible thanks to a strict regimen of almost industrial style processing where maintaining a clean and controlled environment is the key. All cherries are washed thoroughly with filtered water to remove all microorganisms present on the skins. Then the microorganisms are introduced. The level of fermentation is controlled by keeping track of temperature and ph. The thermal shock process, using cold and warm water, guarantees that the spectacular flavours and aromas are absorbed better by the beans.
Since 2015 Finca El Paraìso has positioned itself as a producer of specialty coffee through participation in various regional and national competitions, and as a family business dedicated to the cultivation, processing, and marketing of high-quality coffee. Now, the business comprises the total of four farms: the three-hectare El Paraìso and the new farms Villa Rosita, Villa Esperanza, and Villa Alejandro, with seven, ten and three hectares of coffee area respectively, that add up to 25 hectares of coffee area. All of them work under the name El Paraìso.
Castillo is named after the researcher Jamie Castillo, who helped Cenicafe, Colombia’s coffee research centre, develop the varietal in 2005.
Castillo was designed as an improvement on the Colombia variety. It is resistant to leaf rust (roya) and has quickly become the most planted coffee in Colombia. It is high-yield, resistant to leaf rust and other prevalent diseases and its smaller size allows for greater planting density.
THE FERMENTATION PROCESS
Their Eco-Enigma drying technology operates through closed circuit air recirculation and temperature control. Drying temperature is programmed according to the flavour profiles Diego has developed. Red Plum and Lychee are two of these profiles. For the profiles, Diego has crafted different "recipes" with different fermentation and stages of drying that use a specific temperature and duration.
The process starts with anaerobic fermentation for 48 hours at 18 degrees Celsius in tanks with a pressure release valve. Then the cherries are depulped and anaerobically fermented for the second time in mucilage for 48 hours at 120 degrees Celsius.
The third step is the thermal shock wash, first with water at 40 degrees, then with water at 12 degrees. Lastly, the cherries undergo a controlled drying for 34 hours at 35 degrees to decrease the relative humidity from 25% to the desired level between 10%-11%.