Gesha
Natural + 720 Hour Fermentation
Finca El Paraiso

Tastes Like: Dark Miso, Passionfruit, Pear cider

Origin: El Paraiso, Cauca, Colombia

Variety: Geisha

Producer: Samuel Diego Bermudez

Elevation: 1930 masl

Process:  Natural + 720 Hour Fermentation

About Finca El Paraiso

Finca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology. Fermentation research and equipment design have become central to the team’s approach to producing consistent, distinctive coffees.

The coffees in this selection come from high-elevation growing conditions in Cauca, where frequent rainfall makes careful post-harvest handling especially important. El Paraiso combines cultivation with controlled fermentation and drying, adjusting those stages to suit each variety and named profile.

Variety

Gesha, also spelled Geisha, is an Arabica variety with roots in Ethiopia. It is valued for its potential for floral aromas and clearly defined fruit, particularly when grown well at high elevations. At El Paraiso, that aromatic potential is explored through different fermentation and drying methods; the variety alone does not determine the finished cup.

Processing

Ripe Gesha cherries are placed in a fermentation tank with cold water and Lactobacillus, then held for 720 hours, equivalent to 30 days. The coffee is processed as a natural, with the fruit remaining around the seeds during drying.

Drying takes place in a dehumidifier, followed by stabilization, cool storage, and milling. The extended fermentation can create substantial changes in aroma and fruit expression; the controlled drying stage limits further uncontrolled fermentation as moisture is removed.