Discover Tropical by Diego Bermudez, a standout coffee from Cauca, Colombia.
Diego's innovative approach combines double anaerobic fermentation with thermal shock techniques, ensuring delicate flavours are preserved while halting fermentation at the perfect moment. As a result, each cup is crafted with remarkable complexity and vibrant flavours.
Coffee
Diego Bermudez Tropical - Colombia | Advanced Fermentation, Thermal Shock - Castillo
Tasting Notes: Mango, Passion Fruit, Guava
Origin: Cauca, Colombia
Variety: Castillo
Process: Washed, Advanced Fermentation, Thermal Shock
Altitude: 1900m
Roast: Filter | 82 Agtron
People & Land
Nestled in the Cauca region of Colombia, Finca El Paraiso is a cutting-edge coffee estate owned and operated by Diego Bermudez. Founded in 2008 and known for its highly innovative processing techniques, the estate has gained worldwide recognition for producing some of the most distinctive and high-scoring coffees.
What sets Finca El Paraiso apart is its focus on scientific methods like biocatalysis and controlled fermentation, where specific microorganisms are introduced to enhance the coffee’s flavour. Unlike conventional coffee farms, Bermudez uses fermentation tanks with real-time monitoring of temperature, pH, and sugar levels to carefully control the process. One of his signature techniques is the use of "thermal shock," where beans are alternately exposed to hot and cold water to stop fermentation at just the right time, locking in vibrant flavours and unparalleled sweetness.
Diego Bermudez has revolutionized coffee processing at Finca El Paraiso, positioning it as a leader in specialty coffee production. Each lot produced here reflects his commitment to precision, quality, and constant innovation.
Process
The coffee beans first undergo a meticulous 36-hour anaerobic fermentation in cherry. Next, a 12-hour secondary fermentation amplifies their aromas and flavours. Finally, a thermal shock and precise drying process using a dehumidifier locks in these vibrant notes.
