FARM : Finca El Paraiso

REGION : El Tambo, Cauca

ALTITUDE : 1700 MASL

VARIETAL : Pink Bourbon

PROCESS : B-40 Thermal Shock, Anaerobic Fermentation

Diego Samuel works alongside his wife, two daughters and two brothers on their family farm in Cauca. A tightly knit operation, the family has built its own on-site lab to develop and refine fermentation protocols. This experimental, detail-led approach has seen them consistently recognised since 2015, producing coffees with distinctive and highly expressive flavour profiles. Around 95% of cherries are harvested at peak ripeness, with the remaining 5% slightly overripe. The cherries are first floated in ozone-rich water to reduce microbial load, followed by a 48-hour oxidation phase. After depulping, the coffee undergoes anaerobic fermentation, with yeast derived from pineapple extracts introduced to guide flavour development. A thermal shock stage is applied during washing, helping to stabilise and fix aromatic compounds. The coffee is then dried under controlled conditions for approximately 34 hours, with continuous air recirculation at 35°C and 25% humidity, until reaching a final moisture content of 10–11%. Finally, the parchment is rested in GrainPro bags for three days to stabilise before further handling.