From Colombia with Love: The Story of Finca El Paraíso

Nestled in the mountains of Cauca, Colombia, at an elevation of 2,100 meters, lies Finca El Paraíso – and the name truly means Paradise. This family-owned farm has been producing exceptional coffee for three generations, but it's the current generation that's taking coffee processing to new heights.

Diego Bermúdez, the farm's current owner, is a trained biologist who has applied his scientific background to coffee fermentation. His experimental processing methods have gained international recognition, producing coffees with unprecedented flavor profiles.

One of Diego's signature techniques involves carefully controlled fermentation in sealed tanks, where he monitors temperature, pH, and sugar levels throughout the process. This level of precision allows him to develop specific flavor notes – from tropical fruits to wine-like characteristics – with remarkable consistency.

The farm itself is a model of sustainability. Diego maintains 40% of the property as native forest, creating buffer zones that protect watersheds and provide habitat for wildlife. The coffee is grown under shade trees, which not only protects the plants but also sequesters carbon and maintains biodiversity.

Water management is another priority. All processing water is treated and recycled, and Diego has implemented a closed-loop system that virtually eliminates water waste. The farm is also powered partially by solar panels, reducing its carbon footprint.

What strikes you most when visiting Finca El Paraíso is the passion and care that goes into every step of coffee production. From selective harvesting (where only perfectly ripe cherries are picked) to meticulous processing and drying, nothing is left to chance.

When you taste our Colombian Finca El Paraíso, you're experiencing the result of decades of knowledge, cutting-edge innovation, and a deep commitment to quality and sustainability. It's coffee that truly tastes like paradise.