Gesha
Antimaceration
Finca El Paraiso

Tastes Like: Violets, Rosehip, Berry Jam

Origin: El Paraiso, Cauca, Colombia

Variety: Geisha

Producer: Samuel Diego Bermudez

Elevation: 1930 masl

Process:  Anti-Maceration Gesha

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

Antimaceration places ripe coffee cherries in a vacuum tank, reducing pressure and limiting oxygen exposure. As the cherries gradually dehydrate, they release liquid. Cherries in the lower part of the tank remain in contact with these released juices, while those above experience a different environment.

The coffee is then dried using dehumidified air. The combination of reduced pressure, contact with the cherry’s own liquid, and controlled drying can shape fruit concentration and aromatic intensity without relying on high drying temperatures.