Colombia Finca Paraíso Geisha 7oz
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Special Selection

$50

01

 

Finca El Paraíso is both a farm and a living laboratory for Diego Bermudez, a coffee producer renowned for his pioneering approach to processing. Initially met with skepticism by some who suspected his coffees might be infused with fruit flavors, Diego has since become a beacon of innovation.

One of two lots we selected from El Paraíso, this Geisha Luna offers stunning expressions of both variety and process. The process begins with the selective harvesting of overripe Geisha cherries, which are placed in a tank to undergo their first 12-hour fermentation. The coffee is then pulped and fermented again for 48 hours, with the addition of the sweet, syrupy liquid produced during the first fermentation.

Near the end of this second fermentation, Diego's thermal shock technique is applied, heating the tank before washing the coffee in cold water—the 'shock' of this cold-water plunge stops the fermentation process. Finally, the coffee is dried in a dehumidifier designed by Diego and his team to ensure that moisture leaves the coffee at a controlled, even pace.

Each step in this meticulous process was designed with the Geisha profile and Cauca terroir in mind, enhancing fruit flavors and preserving complexity. The result is a cup bursting with deep purple fruit notes complemented by citric acidity.
  • Country Colombia
  • Flavor Profile Tropical
  • Variety Geisha

The details

Origin story

  • Country Colombia
  • Producer Diego Bermudez
  • Region Piendamó, Cauca
  • Elevation Range 1960 masl
  • Drying Method Raised Bed
Finca El Paraíso is both a farm and a living laboratory for Diego Bermudez, a coffee producer renowned for his pioneering approach to processing. Initially met with skepticism by some who suspected his coffees might be infused with fruit flavors, Diego has since become a beacon of innovation. One of two lots we selected from El Paraíso, this Geisha Luna offers stunning expressions of both variety and process. The process begins with the selective harvesting of overripe Geisha cherries, which are placed in a tank to undergo their first 12-hour fermentation. The coffee is then pulped and fermented again for 48 hours, with the addition of the sweet, syrupy liquid produced during the first fermentation. Near the end of this second fermentation, Diego's thermal shock technique is applied, heating the tank before washing the coffee in cold water—the 'shock' of this cold-water plunge stops the fermentation process. Finally, the coffee is dried in a dehumidifier designed by Diego and his team to ensure that moisture leaves the coffee at a controlled, even pace. Each step in this meticulous process was designed with the Geisha profile and Cauca terroir in mind, enhancing fruit flavors and preserving complexity. The result is a cup bursting with deep purple fruit notes complemented by citric acidity.

How To Brew

Recommended Method Pour Over

  1. 01.
    Boil Water 205 - 216 F
  2. 02.
    Weigh Coffee 1g of coffee per 18g of water
  3. 03.
    Drop In Filter Add filter to equipment
  4. 04.
    Grind Coffee Grind coffee and add to filter
  5. 05.
    Add Water Add water in stages
  6. 06.
    Remove Filter Enjoy your coffee!
Image of pour over demonstration
    • Image of two growers hugging in field
      Image of two growers hugging in field
    • Image of the sky and mountains landscape
      Image of the sky and mountains landscape
    • Image of growers sorting coffee beans
      Image of growers sorting coffee beans

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Colombia Finca Paraíso Geisha 7oz
Colombia Finca Paraíso Geisha 7oz