Farm: Finca El Paraiso
Coffee varieties: Caturra, Castillo
Drying: Eco-Enigma processing equipment
Cupping notes: Orange, Apple, Candy
Cupping score: 85.00
Finca El Paraiso is located in the municipality of Piendamo, between Popayan and Cali. Cherries mature slowly given El Paraiso’s elevation, this slow maturation helps the concentration of sugars and considerably improves the cup.
Producer Diego Samuel Bermudez Tapia is one of the partners in INDESTEC and in Finca El Paraiso. He was born in Bolivar, Cauca and holds a title in Agricultural Business Administration. 12 years ago, coffee began as an adventure and became his way of life. Today, Diego is the director of INDESTEC, a family business dedicated to production, processing, and commercialization of specialty coffee.
Finca El Paraiso’s mill also receives coffee from allied producers in the community. Cherries are reviewed for ripeness and then fermented, in cherry, for 36 hours. They are depulped and washed then dried for 24 hours at 34 degrees Celsius in the Eco-Enigma processing equipment made by INDESTEC. The technology operates through closed circuit air recirculation and controlled temperature. The Eco-Enigma uses condensation and recirculation to minimize the environmental impact of processing while creating replicable conditions to dry coffee to between 10-11.5% humidity regardless of climate factors.