diego samuel bermudez and his family cultivate traditional, novel, and exotic coffee varieties at high elevations in vereda los arados, tunía in the piendamó municipality of the cauca department in colombia.
finca el paraiso is their family’s flagship farm and headquarters for their unorthodox post-harvest processing r&d endeavors. they are most known for pioneering a proprietary "thermal shock" technique enabling the capture of the maximum aromatic precursors into coffee beans, intensifying the cup's most desirable attributes.
