This coffee's story 

Daniel Bermúdez represents a new generation of Colombian producers who approach coffee with a scientific and experimental mindset. Together with his family, he operates Finca El Paraíso, a farm that has gained international recognition for innovative processing methods rather than traditional profiles. Rather than focusing primarily on terroir expression through classic washed processes, Daniel became known for developing precise and repeatable fermentation protocols. His approach integrates controlled temperature, pH monitoring, oxygen management, and carefully defined fermentation times. This allows him to design flavor profiles with a level of consistency that was historically difficult to achieve in coffee production.

One of his most notable contributions is the refinement of double fermentation and thermal shock techniques. In these processes, coffee cherries or pulped beans undergo multiple fermentation stages, sometimes followed by rapid temperature changes using hot and cold water. These steps alter cellular structure, stabilize aromatic compounds, and significantly intensify fruit expression, sweetness, and mouthfeel.

Coffees from El Paraíso often present highly expressive profiles, featuring tropical fruit, florals, creamy sweetness, and vibrant acidity. Because of this clarity and intensity, his coffees are frequently used in barista competitions, including World Barista Championship routines. Despite the experimental nature of his work, Daniel emphasizes control rather than chaos. His goal is not fermentation for its own sake, but precision and reproducibility. Every variable is measured and adjusted to ensure that each lot performs consistently from batch to batch. Daniel Bermúdez’s work reflects a broader shift in specialty coffee toward process-driven flavor design. While this style can be polarizing, his influence is significant. He has expanded the boundaries of fermentation in coffee and helped redefine what is possible when processing is treated as a craft in itself.

Processing 

Harvesting and Disinfection

The process begins with the selective harvesting of ripe, grape-point coffee cherries, chosen for their advanced maturity and high potential for fruit expression. The cherries are then disinfected using ozone to reduce unwanted microorganisms and ensure greater control over fermentation.

Fermentation

The coffee undergoes two consecutive fermentation stages. First, the cherries are submerged for 48 hours of anaerobic fermentation under yeast pressure, encouraging the development of aromatic compounds and flavor precursors. This is followed by 24 hours of anaerobic fermentation in mucilage, which enhances the fruit-driven characteristics and adds complexity to the final cup.

Thermal Shock Wash

After fermentation, the coffee is washed using a thermal shock process. This stops fermentation while contributing to the clarity and definition of the final cup profile.

Drying

The coffee is dried in a dehumidifier to carefully remove moisture while preserving its delicate characteristics and minimizing oxidation.

Stabilization and Final Selection

Finally, the coffee is stabilized and cooled in a controlled environment before undergoing final selection and hulling according to quality standards.

Expected Cup Profile

The process highlights the distinctive characteristics of the Geisha variety, emphasizing floral and fruity aromas with notes of pineapple, banana, and ripe apple. The flavor profile features peach, caramel, and yellow fruits, supported by a long, fruity, persistent finish. Bright, complex acidity, a silky body, and an elegant overall character complete the cup.