A common coffee varietal with explosive flavor and complexity from the master of flavor manipulation.

Finca El Paraiso is a small, family-ran farm consisting of 4 family members and 8 employees. It's headed up by Diego Bermudez who's entrepreneurial, scientific and enthusiastic spirit inspires the tightly controlled and operationally strict farm.

Diego is one of the firsts in Colombia to start experimenting with fermentation processes. Although Diego shares a lot of information, he will not share all the secrets behind his craft.

This lot is the coffee varietal, Castillo—a tried and true varietal that is disease resistant and easy to cultivate though they're not the most complex or highest scoring coffees. That's where Diego comes in. These coffees go through an intense and tightly controlled fermentation and "thermal shock", a term coined by Diego, that refers to washing the coffees in hot (40 degree Celsius) and cold (12 degree Celsius) water.

The first phase of fermentation lasts for 48 hours in anaerobic bioreactors with pressure relief valve at a temperature of 18 degrees Celcius. Diego adds his own blend of microorganisms and yeasts.

The second phase moves to fermentation of pulped beans with mucilage for 48 hours at 21 degrees Celsius. Washing with cold water in order to fix the secondary aromas developed in the different phases of fermentation.

The coffees are then dried until the beans reach a humidity of between 10% and 11%.