Colombia Diego Bermudez Y-05 Candy Crush Filter

Diego Samuel Bermudez Tapia established Finca El Paraiso in 2008 with a bold vision to transform Colombian coffee through science and technology. Located at 1,930 meters above sea level in Piendamó, Cauca, the family-operated farm benefits from a unique microclimate that encourages slow cherry maturation and optimal sugar development. Collaborating with the University of Antioquia, Diego has pioneered a highly industrial, meticulously clean approach to post-harvest processing. By treating the farm as a dynamic laboratory, he has developed over ten replicable protocols that harness specific microorganisms to craft deeply complex, highly customized cup profiles.

This exceptional Castillo lot showcases Diego’s world-renowned double fermentation and signature “Thermal Shock” technique. Following a precise harvest and rigorous purification using UV-C treated water, the cherries undergo an initial anaerobic lactic fermentation in pressurized bioreactors. The coffee is then pulped and transferred to rotary fermenters for a specialized aerobic phase. To permanently lock these intricate, newly developed aromatic compounds into the beans, Diego utilizes a rapid sequence of hot and cold water washes—expanding and contracting the cellular pores. Finally, the coffee is cured using proprietary low-temperature, recirculating-air drying technology, perfectly preserving its highly volatile aromatics to deliver a truly groundbreaking cup.