El Paraíso Diego Bermúdez• Double Anaerobic • Thermal Shock This coffee is summer turned all the way up. From the renowned El Paraíso farm in Cauca, Colombia, Diego Bermúdez delivers a cup that’s both loud and precise. Bermúdez, an industry leader, is known for his cutting-edge approach to fermentation, and this lot is no exception. Using a mix of carefully selected yeast strains, fruit-forward microbial starters, and followed by a thermal shock wash and exacting drying protocols, he coaxes out the kind of candy-like fruit that feels both wild and dialed. Every variable is tracked, from microbial load to pH and sugar content, to unlock the full expression of the fruit. It’s a process as intentional as the flavor it creates: juicy, bright, and structured, with layers of peach nectar, peach pie, and juicebox nostalgia. It’s a strikingly expressive coffee with precision, clarity, and character.
