Diego Samuel Bermudez, from Finca El Paraiso in Cauca.

The foundation of this approach lies in a rigorous routine resembling an industrial-style process, emphasizing cleanliness and a controlled setting. Every cherry undergoes a meticulous wash with filtered water to eliminate all microorganisms. Following this, specific strains of microorganisms are introduced into the fermentation stage. Diego then manages the fermentation intensity by closely monitoring temperature, pH, pressure, and other environmental factors.

It’s crucial to emphasize that particular flavor components within the coffee aren’t artificially added. Instead, they are intentionally formed through a carefully researched fermentation process, using existing molecules from inherent compounds, as adding foreign compounds that are expensive in the market, would prove unprofitable.

But Diego and Finca El Paraiso don’t stop just at research and science. They care about their region and are tackling the environmental issue with the same innovative approach. Diego encourages environmental leadership in water resources, pollution prevention, soil management, and organic fertilizers.

The Coffee Quest celebrates 5 years of relationship with Diego Samuel Bermudez and Finca El Paraiso! We are really proud of all the progress and growth that has been made, which is sure to have and will inspire the coffee industry.