Black & White - Diego Bermudez - Red Plum | Colombia
Colombia — Diego Bermudez Finca El Paraiso Castillo (Red Plum Thermal Shock)
Tastes Like — 🍓 Strawberry Candy • 🍇 White Grape • 🍑 Peach • 🍬 Turbinado Sugar
DETAILS
- Producer: Diego Bermudez
- Farm: Finca El Paraiso
- Region: Piendamó, Cauca, Colombia
- Varietal: Castillo
- Process: Red Plum Thermal Shock
- Altitude: 1900 MASL
- Size: 340g
INTRO
Diego Bermudez has established Finca El Paraiso as one of Colombia's most innovative farms, pioneering thermal shock processing techniques that have earned him recognition across the specialty coffee world. His "Red Plum" process represents the culmination of years of experimentation with controlled fermentation and temperature manipulation.
THE PRODUCER
Diego Bermudez operates Finca El Paraiso in Piendamó, Cauca, at an elevation of 1900 metres above sea level. His approach combines scientific precision with artisanal craft—each batch is carefully monitored using proprietary fermentation cultures developed specifically for his farm's microclimate. The results have earned Finca El Paraiso a reputation for producing some of the most distinctive and sought-after coffees in the world.
Diego's Red Plum process uses a proprietary culture derived from cascara extract, mucilage, and wine yeast, creating a unique flavour profile that bridges the gap between washed clarity and natural fruit-forward intensity.
THE PROCESS
The Red Plum Thermal Shock process at Finca El Paraiso involves:
- 🍒 Selection — Only the ripest cherries selected at peak maturity
- 🧪 Inoculation — Proprietary "Red Plum" culture using cascara extract, mucilage, and wine yeast
- 🔧 Sealed Fermentation — Cherries fermented under pressure in sealed containers
- ❄️ Thermal Shock — Quick temperature drop using filtered water to halt fermentation
- 🌡️ Controlled Drying — 34 hours at precisely controlled 35°C
This proprietary process creates the signature Red Plum profile—strawberry candy sweetness with remarkable clarity.
THE CUP
This coffee delivers the signature Finca El Paraiso experience: explosive fruit flavours with remarkable clarity and sweetness. The strawberry candy note is unmistakable from the first sip, developing into white grape brightness and soft peach. A turbinado sugar sweetness lingers on the finish, inviting another sip.
Flavour Notes
- 🍓 Strawberry Candy
- 🍇 White Grape
- 🍑 Peach
- 🍬 Turbinado Sugar
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6–12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, if you are looking to use immediately).
Colombia — Diego Bermudez Finca El Paraiso Castillo (Red Plum Thermal Shock)
Tastes Like — 🍓 Strawberry Candy • 🍇 White Grape • 🍑 Peach • 🍬 Turbinado Sugar
DETAILS
- Producer: Diego Bermudez
- Farm: Finca El Paraiso
- Region: Piendamó, Cauca, Colombia
- Varietal: Castillo
- Process: Red Plum Thermal Shock
- Altitude: 1900 MASL
- Size: 340g
INTRO
Diego Bermudez has established Finca El Paraiso as one of Colombia's most innovative farms, pioneering thermal shock processing techniques that have earned him recognition across the specialty coffee world. His "Red Plum" process represents the culmination of years of experimentation with controlled fermentation and temperature manipulation.
THE PRODUCER
Diego Bermudez operates Finca El Paraiso in Piendamó, Cauca, at an elevation of 1900 metres above sea level. His approach combines scientific precision with artisanal craft—each batch is carefully monitored using proprietary fermentation cultures developed specifically for his farm's microclimate. The results have earned Finca El Paraiso a reputation for producing some of the most distinctive and sought-after coffees in the world.
Diego's Red Plum process uses a proprietary culture derived from cascara extract, mucilage, and wine yeast, creating a unique flavour profile that bridges the gap between washed clarity and natural fruit-forward intensity.
THE PROCESS
The Red Plum Thermal Shock process at Finca El Paraiso involves:
- 🍒 Selection — Only the ripest cherries selected at peak maturity
- 🧪 Inoculation — Proprietary "Red Plum" culture using cascara extract, mucilage, and wine yeast
- 🔧 Sealed Fermentation — Cherries fermented under pressure in sealed containers
- ❄️ Thermal Shock — Quick temperature drop using filtered water to halt fermentation
- 🌡️ Controlled Drying — 34 hours at precisely controlled 35°C
This proprietary process creates the signature Red Plum profile—strawberry candy sweetness with remarkable clarity.
THE CUP
This coffee delivers the signature Finca El Paraiso experience: explosive fruit flavours with remarkable clarity and sweetness. The strawberry candy note is unmistakable from the first sip, developing into white grape brightness and soft peach. A turbinado sugar sweetness lingers on the finish, inviting another sip.
Flavour Notes
- 🍓 Strawberry Candy
- 🍇 White Grape
- 🍑 Peach
- 🍬 Turbinado Sugar
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6–12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, if you are looking to use immediately).
Description
Colombia — Diego Bermudez Finca El Paraiso Castillo (Red Plum Thermal Shock)
Tastes Like — 🍓 Strawberry Candy • 🍇 White Grape • 🍑 Peach • 🍬 Turbinado Sugar
DETAILS
- Producer: Diego Bermudez
- Farm: Finca El Paraiso
- Region: Piendamó, Cauca, Colombia
- Varietal: Castillo
- Process: Red Plum Thermal Shock
- Altitude: 1900 MASL
- Size: 340g
INTRO
Diego Bermudez has established Finca El Paraiso as one of Colombia's most innovative farms, pioneering thermal shock processing techniques that have earned him recognition across the specialty coffee world. His "Red Plum" process represents the culmination of years of experimentation with controlled fermentation and temperature manipulation.
THE PRODUCER
Diego Bermudez operates Finca El Paraiso in Piendamó, Cauca, at an elevation of 1900 metres above sea level. His approach combines scientific precision with artisanal craft—each batch is carefully monitored using proprietary fermentation cultures developed specifically for his farm's microclimate. The results have earned Finca El Paraiso a reputation for producing some of the most distinctive and sought-after coffees in the world.
Diego's Red Plum process uses a proprietary culture derived from cascara extract, mucilage, and wine yeast, creating a unique flavour profile that bridges the gap between washed clarity and natural fruit-forward intensity.
THE PROCESS
The Red Plum Thermal Shock process at Finca El Paraiso involves:
- 🍒 Selection — Only the ripest cherries selected at peak maturity
- 🧪 Inoculation — Proprietary "Red Plum" culture using cascara extract, mucilage, and wine yeast
- 🔧 Sealed Fermentation — Cherries fermented under pressure in sealed containers
- ❄️ Thermal Shock — Quick temperature drop using filtered water to halt fermentation
- 🌡️ Controlled Drying — 34 hours at precisely controlled 35°C
This proprietary process creates the signature Red Plum profile—strawberry candy sweetness with remarkable clarity.
THE CUP
This coffee delivers the signature Finca El Paraiso experience: explosive fruit flavours with remarkable clarity and sweetness. The strawberry candy note is unmistakable from the first sip, developing into white grape brightness and soft peach. A turbinado sugar sweetness lingers on the finish, inviting another sip.
Flavour Notes
- 🍓 Strawberry Candy
- 🍇 White Grape
- 🍑 Peach
- 🍬 Turbinado Sugar
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6–12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, if you are looking to use immediately).
