Producer: Diego Samuel Bermúdez Tapia Farm: Finca El Paraiso Location: Piendamó, Cauca Variety: Geisha Process: Washed Thermal Shock Altitude: 1,960 masl Fermentation ▪▪▫▫▫ Sweetness ▪▪▪▪▫ Acidity ▪▪▪▫▫ Roast ▪▪▫▫▫ Finca El Paraiso is a family dream materialized in 2008 by Diego Samuel Bermudez. It's their flagship farm and headquarters of INDESTEC S.A.S, a company pioneering experimental processing like “Thermal Shock” to create peerless cup profiles. Their aim is to distinguish Finca El Paraiso, elevate Cauca-grown coffees, and raise Colombia's profile in high-end specialty coffees. Cauca coffees are generally clean, soft, fragrant, with caramelized aromas, high acidity, sweet and floral notes, and a medium body. Geisha is acclaimed for its delicate complexity and clarity of fruit and floral flavors. For Luna Geisha, cherries underwent 12 hours of oxidation, then 48 hours of fermentation in cherry pulp distillate with ‘red wine yeast’ to enhance dark fruit flavors. Thermal shock washing captured aromatic precursors by rapidly changing fermentation fluid temperature. Finca El Paraiso’s custom drying and dehumidifying technology preserves subtle nuances, preventing oxidation and metabolic processes to ensure high quality and extended storage.