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Finca El Paraiso – “Thermal Shock” by Diego Bermudez, Red Plum Fermentation


Colombia Filter

Finca El Paraiso – “Thermal Shock” by Diego Bermudez, Red Plum Fermentation

An incredibly complex, juicy, coffee. The experimental fermentation process produced outstanding notes of ripe plum, rose, berry jam, lactic acidity, with a candy sweetness.

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Finca El Paraiso is a family-run business. Diego Samuel Bermúdez Tapia and his family have created a range of high-quality coffees with unmatched consistency. The staff, consisting of 4 family members and 8 employees, is focused on innovation in all aspects of coffee production.

Since 2015, Finca El Paraíso has started to distinguish and position itself as a specialty coffee producer and a family business dedicated to the cultivation, processing, production, and marketing of high-quality coffee through participation in various regional and national competitions.

Diego achieved this result by implementing rigorous fertilization programs, developing advanced fermentation and washing techniques, and controlling the fermentation with self-produced microorganisms. Diego has even created his own ecological dryers that run on condensation principles.

He was among the first in Colombia to start experimenting with fermentation processes by adding different microorganisms and yeasts. By now, he has developed various recipes with a high degree of repeatability based on a rigorous approach to processing in an almost industrial style, in which cleanliness and a controlled environment are essential.

The cherries are washed thoroughly with filtered water to remove all the microorganisms present on the skins. Subsequently, specific microorganisms are introduced into the fermentation process. Diego controls the fermentation level by keeping track of temperature and PH.

Its experimental thermal shock process, using cold and hot water, ensures that the beans' unique flavors and aromas are best absorbed. Each fermentation variable is controlled and optimized: from the yeasts added, to the fermentation time, to the temperature of the tank or water. Some phases of this experimental process:

  • 48-hour anaerobic fermentation of cherries in vats with vent valve at 18 ° C
  • 96 hours of anaerobic fermentation of cherries in pulp (with mucilage) at 18 ° C
  • first wash at 40 ° C to create a thermal shock.
  • second wash at 12 ° C
  • 34 hours of drying at 35 ° C and 25% humidity until the beans reach 10-11% humidity.

Cup profile:

Complex, juicy, ripe plum, rose, berry jam, lactic acidity, candy sweetness.


Minimum resting period: 7 days from roast date.

Piendamó - Cauca
Finca El Paraíso - Diego Samuel Bermúdez
1930 masl
Processing method
Thermal shock experimental process
For filter
Tasting Notes
Ripe plum, rose, berry jam

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