Pink Bourbon + Gesha
Amazake Natural
Finca El Paraiso

Tastes Like: Strawberry, Rose, Pinot Noir

Origin: El Paraiso, Cauca, Colombia

Variety: Pink Bourbon + Geisha

Producer: Samuel Diego Bermudez

Elevation: 1960 masl

Process:  Amazake + 72 hour Natural

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

Pink Bourbon is known for its pink-ripening cherries and its place in Colombia’s specialty microlot production. Genetic testing of coffees carrying this name has identified Ethiopian ancestry, so the name does not establish that a lot is a Bourbon cross. It offers strong quality potential, with its final expression shaped by cultivation, processing, and roasting.

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

This lot pairs El Paraiso’s Amazake fermentation treatment with a 72-hour natural process. Amazake is the profile name used for this experimental treatment; the natural finish means the coffee is dried with its fruit intact rather than being fully washed before drying.

Keeping the fruit around the seeds during drying can encourage fuller fruit expression and a rounder texture. Here, the fermentation treatment and natural drying work together, so the cup reflects both the two-variety combination and the way the cherries were handled after harvest.