Diego Bermudez - M03

About this coffee

MEET THE PRODUCER | Finca El Paraíso needs no introduction in specialty coffee circles. What began as a small family farm in 2012 has catapulted into a venture which now has a presence in over 86 countries worldwide. Founded by Diego Bermudez and overseen today by his brother, Daniel, Finca El Paraíso is a place where science and tradition coexist – a place where innovation, sustainability, and partnerships are valued equally and above all else. Known for understanding processing in a way that few producers do, there was a time when Diego was accused of "cheating" because some of the flavors found in his coffees were so intense and nuanced, people thought they must be artificial or added. In reality, those flavors are a direct result of Diego's innovative and science-laden processing methods. This release, like so many other coffees coming from Finca El Paraíso, has much to teach us about what is possible in contemporary coffee processing. TRUST THE PROCESS | The processing method used on this Castillo lot, thermal shock, was pioneered by Diego himself (along with a few others), and this particular protocol has been perfected by Daniel in recent years. First, whole coffee cherries undergo 72 hours of underwater fermentation before being pulped.. All of the biomass from the pulping is moved to another location and fermented with a milk-based yeast to draw out specific aromatic compounds (like baking spices, in this case). The fermented biomass is then added back to the coffee seeds so that they can all mingle together in a pressurized tank. During this bout of fermentation, the temperature in the tank is slowly increased before being dropped again rather abruptly - hence the moniker. Doing all of this allows the cellular compounds within the coffee seeds to slowly open, letting in all of the flavors and aromatics offered by the fermented biomass, before closing them quickly and locking all of that goodness inside. Finally, the coffee is thoroughly washed before being removed to a dehumidifier for controlled drying, until optimal moisture content is achieved. TAKE A SIP | Sipping this coffee sort of feels like walking into a French pastry shop – and the staff here cannot get enough of it. All that tinkering outlined above presents itself in the cup as baking spices, and it drinks more like horchata than a heavily processed coffee. Think: cardamom bun, cream cheese danish, or pain aux raisins dusted with cinnamon sugar. It’s sweet and easy-going, cozy and comforting – much like a warm French pastry paired with your morning cup o’joe. Origin | Cauca, Colombia Producer | Diego Bermudez & Family Farm | Finca El Paraiso Process | Thermal Shock Washed Variety | Castillo Elevation | 1900 MASL

Coffee details reported by Black & White Coffee Roasters.