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Diego Samuel started with his coffee growing project in Finca El Paraiso in 2008. To him growing coffee was fascinating, he loved visiting his friend’s farms and see them growing coffee. His family owned a farm that was isolated so Diego saw the opportunity to grow coffee there. He began his project by utilizing 2.5 hectares of land. The coffee that was harvested was sold to local coffee cooperatives and that money helped finance his studies in Agricultural Enterprise Management.

Meanwhile, he started building a network of fair and transparent coffee buyers. Luckily we were one of the first roasters that cupped and bought this coffee.


  • Harvesting of 95% ripe cherries, 5% of red cherry (semi-ripe)
  • Wash the cherry with ozonated water to decrease the MICROBIAL load.
  • the first phase of anaerobic cherry fermentation IS for 48 hours in tanks with A pressure relief valve at a temperature of 18 degrees centigrade.
  • pulped
  • The second phase of fermentation in anaerobic mucilage for 96 hours at 18 degrees centigrade.
  • Thermal shock washing (in order to transfer and fix the aromas) Secondary developed in different fermentation phases of the culture medium).
  • First: Water at 45 degrees Celsius.
  • Second: Water at 12 degrees Celsius.
  • Controlled drying for 34 hours, with air recirculation at a temperature of 35 degrees centigrade and relative humidity of 25%, reaching a grain moisture between 10% and 11%.
  • Packaged in GrainPro bags and stabilized for 15 days.
  • Threshing, electronic, and manual selection to reach the physical quality standard required.


Array of stones and tropical fruits, intense ripe guava, passion fruit, citrus flavors, rounded body, uplifting acidity


Origin: Colombia

Region: Cauca

Producer: Diego Samuel Bermudez

Altitude: 1,920 m

Varietal: Castillo

Process: Washed

Shipping Information

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We will ship your items within 2-3 business days of Receipt.

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We Ship Internationally Free of Charge by DHL 4-10 days of Receipt.

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