El Paraiso Pink Bourbon, Colombia

The name El Paraíso is no stranger to the global coffee community. Diego Bermúdez approaches coffee with a scientist’s precision and an innovator’s curiosity. He was among the first Colombian farmers to gain a reputation for experimenting with fermentation by introducing specific microorganisms and yeasts to his coffee. What was once never considered in coffee processing is now a growing conversation worldwide—pushing the boundaries of coffee fermentation and its impact on quality. Today, he has developed reproducible fermentation protocols, allowing him to craft flavour profiles on demand. Every step is meticulously controlled—from washing cherries with filtered water to eliminate unwanted microbes to tracking pH and temperature throughout fermentation.

At Finca El Paraíso in Cauca, Colombia, coffee is a family affair. Diego Bermúdez and his team—including four family members and eight employees—work together to craft high-quality coffees with remarkable consistency. What started in 2008 as a small family project in Piendamó, Los Arados village, has grown into a pioneering operation, with El Paraíso now spanning four farms dedicated to producing some of Colombia’s most innovative coffees.

The journey of each Pink Bourbon lot at El Paraíso begins at the tree, with cherries harvested at peak ripeness for maximum sugar concentration. Even fertilisation is tailored to the trees’ needs, reflecting commitment to sustainable, precision-driven agriculture. Fermentation unfolds in carefully calibrated phases: whole cherries ferment for 48 hours before being depulped and introduced to select tropical yeast in pressurised tanks for another 36 hours. To intensify the fruit character, liquid extract from fermenting coffee pulp—called mossto—is added for 18 hours. When the time is right, a thermal shock—hot water at around 70°C—halts microbial activity and preserves the clarity and complexity developed during fermentation. Drying takes place in an eco-friendly dehumidifier designed by Bermúdez himself, preserving delicate aromatics while preventing over-oxidation. Once stabilised in cool storage, the coffee undergoes machine-aided selection and screening, ensuring only the finest beans make the final cut. 

Since 2015, Finca El Paraíso has gained recognition in regional and national competitions, solidifying its reputation as a leader in specialty coffee. Through relentless experimentation, Bermúdez has not only elevated his own coffee but has also contributed to the evolution of processing techniques across the industry. The result? A cup that bursts with layers of exciting fruit character.