Colombia Finca Paraíso Geisha 7oz

Finca El Paraíso is both a farm and a living laboratory for Diego Bermudez, a coffee producer renowned for his pioneering approach to processing. Initially met with skepticism by some who suspected his coffees might be infused with fruit flavors, Diego has since become a beacon of innovation.

One of two lots we selected from El Paraíso, this Geisha Luna offers stunning expressions of both variety and process. The process begins with the selective harvesting of overripe Geisha cherries, which are placed in a tank to undergo their first 12-hour fermentation. The coffee is then pulped and fermented again for 48 hours, with the addition of the sweet, syrupy liquid produced during the first fermentation.

Near the end of this second fermentation, Diego's thermal shock technique is applied, heating the tank before washing the coffee in cold water—the 'shock' of this cold-water plunge stops the fermentation process. Finally, the coffee is dried in a dehumidifier designed by Diego and his team to ensure that moisture leaves the coffee at a controlled, even pace.

Each step in this meticulous process was designed with the Geisha profile and Cauca terroir in mind, enhancing fruit flavors and preserving complexity. The result is a cup bursting with deep purple fruit notes complemented by citric acidity.

Produced by Diego Bermudez in the Cauca region of Colombia, this Colombia Finca Paraíso Geisha showcases the meticulous craftsmanship of modern processing. The Geisha varietal is globally celebrated for its distinct floral aromatics and tea-like elegance, qualities that often provide a sophisticated foundation for experimental techniques. By utilizing a thermal shock method, the producer influences the bean's cellular structure to highlight specific flavor compounds, resulting in a cup defined by deep purple fruit and bright citric acidity.

When evaluating such complex profiles, it is helpful to reference a flavor wheel to better identify the nuances between stone fruit and citrus notes. While processing methods vary significantly across the industry, this specific application demonstrates how controlled environments can elevate the inherent characteristics of high-quality coffee. This lot offers a compelling look at how innovative post-harvest practices continue to redefine the sensory potential of Colombian coffee.