Colombia - Finca El Paraiso Geisha Collection

After 10 years of farming coffee, Diego Samuel coffee was part of the Colombian COE in 2018. His coffee was ranked at #10 for his washed bourbon scoring 89.76 points. Known for his expertise in modulating coffee notes, he has been producing high quality coffee from the Finca El Paraiso.El Paraiso is a family-run coffee farm in Piendamo, Cauca, Colombia, led by Diego Samuel Bermúdez. Since 2008, Diego and his family have transformed their once-abandoned farm into a globally recognized producer of specialty coffee. His dedication to innovation and precision in coffee processing has earned multiple regional and international awards, solidifying El Paraiso as a leader in experimental fermentation techniques. The farm cultivates a variety of high-quality coffee trees, including Bourbon, Laurina, Gesha, Castillo, and Colombiano. Among these, their Geisha collection stands out, showcasing the farm’s mastery in processing and flavor development.This selection features three exceptional Geisha lots, each processed using distinct fermentation and thermal shock techniques:While each coffee undergoes unique processing, all three lots incorporate the thermal shock technique, where the fermented coffee is first washed with 40°C water, inducing a temperature shock. It is then washed a second time at 12°C before being mechanically dried at 35°C for 34 hours until the beans reach a final moisture content of 10-11%. For Luna, the coffee cherries are harvested at peak ripeness, ensuring high sugar concentration in the mucilage. The cherries oxidize for 12 hours before depulping and then ferment for 48 hours in cherry pulp distillate with 'red wine yeast'. This process intensifies dark, nectarous fruit flavors, enhancing the coffee’s depth and body.The first stage of fermentation occurs in an anaerobic bioreactor with a pressure-controlled system at 18°C for 48 hours. Following this, the cherries are pulped and subjected to a second fermentation at 21°C for another 48 hours. Leuconostoc bacteria, widely used in fermented foods like kimchi and sauerkraut, are introduced to enhance lactic acid production, resulting in a coffee with a velvety texture and heightened complexity. For Sake, the cherries are placed in a sealed tank with water and tropical yeast and fermented for 48 hours. After pulping, the coffee undergoes thermal shock, followed by an additional 24-hour solid-state fermentation with Lactobacillus bacteria in parchment form. This fermentation mimics the smooth sweetness of sake, producing a coffee with silky texture and rich umami notes.