COLOMBIA | El Paraiso Geisha Salma



The sweet aroma you can feel from the moment you grind it into powder is reminiscent of tropical fruits and coconuts, and the liquid is aromatic like sweet flowers reminiscent of osmanthus and elderflowers and stewed fruits. You can feel the fruitiness of mango and yellow peach, and the elegant flavor of red apple and pear. The aftertaste also has a pure sourness like raspberry and a lactic acid impression.

It has a creamy and smooth texture, and a caramel-like sweetness. It is a coffee of excellent quality that combines the delicate flavor and complexity typical of Geisha.

■ FLAVOR COMMENT
Osmanthus, Lactic, Coconut, Complex

Finca El Paraíso is exactly what its name suggests: a coffee growing and processing paradise. Diego Bermúdez is its producer, a man of innovation and passion who works tirelessly for his work, as do his family.
In 2008, Diego started growing coffee with his family on the El Paraiso farm in Piendamo, Cauca, Colombia. This was the beginning of his life's adventure. He began to learn with a firm belief in the challenges facing the coffee industry and with the aim of providing solutions.


Finca El Paraíso has also adopted innovative technologies and approaches to develop the infrastructure necessary for coffee cultivation and processing. Since 2015, Finca El Paraíso has begun to establish itself as a specialty coffee producer through participation in various regional and national competitions.
They are committed to growing, processing and selling high quality coffee. They also produce coffee on five other farms. Diego is a true farmer who uses a scientific approach to encourage innovation.


For the processing of this batch, we first harvest the coffee cherries when they are fully ripe, as this allows the coffee seeds and mucilage to have a longer contact time, allowing more of the fruit flavor to be absorbed from the pulp.
Next, ozone is used to remove bacteria that are not necessary for fermentation. The coffee cherries are fermented in an anaerobic environment before pulping. They are then pulped and transferred to a tank for fermentation for 48 hours. After fermentation, they are thermally shock washed to settle the precursors.

Then comes the drying stage, where we use a dehumidifier (mechanical drying) to stop the metabolic processes and avoid over-fermentation and over-oxidation of the coffee, and finally we store it in a cool place for stabilization.



Country of Origin: Colombia
Production area: Piendamo, Cauca
Producer: Diego Samuel Bermudez
Farm/Finca El Paraiso
Elevation: 1,960m
Variety: Geisha
Refining method: Washed with Fermentation
Fermentation/Anaerobic In Cherry, Sealed With Thermal Shock
Klopp/ 2023/24
Importer/DA VIDA
Roast level / Light roast
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