PARAISO ROSA

At the helm of Finca El Paraíso, Samuel Diego Bermudez is one of Colombia's most innovative producers. With his family, he has revolutionized fermentation methods by developing processes that combine microbiology, yeast control, precision fermentation, and techniques such as Thermal Shock. His goal is to unlock the full aromatic potential of each variety, creating profiles of great purity and exceptional consistency. Diego Bermudez's coffees are now sought after worldwide for their balance of innovation, technical precision, and authentic expression of Colombian terroir.

Located at an altitude of nearly 1,960 meters in the mountainous region of Cauca, Finca El Paraíso is world-renowned for its scientific approach to coffee processing. Surrounded by banana trees, plantains, and fruit trees, the farm benefits from an environment that contributes to the aromatic richness of its coffees. This lot of Pink Bourbon is the result of a controlled double fermentation: an initial 48-hour whole-cherry fermentation, followed by 36 hours after pulping with tropical yeasts, before washing using the Thermal Shock technique. This precision results in a vibrant cup, with notes of peach, and pink lemonade, supported by a persistent lactic acidity and a remarkably long fruity finish.

Country: Colombia

Region: Cauca

Farms: El Paraiso

Altitude: 1,960 MASL

Variety: Pink Bourbon

Process: Thermal shocks with double fermentation

Roast: Light

Chemex, V60, Filter, Aeropress