El Paraiso Geisha Natural comes from Finca El Paraíso in Piendamó, Cauca, Colombia, produced by Daniel Bermúdez at 1,960 metres above sea level. Founded by Diego Bermúdez, the farm is known for combining high-altitude coffee cultivation with advanced fermentation and drying technology, including an on-site microbiology lab and specialized processing equipment. This approach allows the team to carefully control fermentation and develop highly aromatic coffees while preserving the character of the Geisha variety.
For this lot, peak-ripe cherries are harvested at “grape-point” maturity and kept in extended contact with the seed to encourage fruit absorption. The cherries are then treated with ozone before undergoing a 72-hour submerged, pressurized anaerobic fermentation with yeast. Drying takes place in a specialized dehumidifier, helping stabilize the coffee and preserve its delicate aromatic compounds. In the cup, strawberry and rose lead the aroma, while floral notes, lychee, and green tea create a refined and fragrant filter coffee with a distinctly fruit-driven character.
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