Columbia, Caturra Chiroso

Finca El Paraiso stands as the manifestation of a family's vision, a coffee farm conceived as a paradise. The journey commenced in 2008 when Diego Samuel Bermudez and his family embarked on the cultivation of a diverse array of traditional, novel, and exotic coffee varieties in the abundant and soaring landscapes of Vereda Los Arados, Tunía, within the Piendamó municipality of Colombia's Cauca department.

This 49-hectare flagship farm serves as both a testament to their familial aspirations and the operational hub for their pioneering post-harvest processing company, INDESTEC S.A.S, an acronym representing "Innovation and Technological Development for Agriculture." Functioning as a dynamic platform, it fuels ongoing exploration and promotion of precise and purposeful experimental methods, such as the evocatively named "Thermal Shock," with the intent to craft an unparalleled array of coffee profiles.

Their overarching goal is clear—to set Finca El Paraiso apart amidst the accomplished coffee producers of the department and the nation, spark heightened interest among global specialty coffee enthusiasts, enhance the value of Cauca-grown coffees, and, in broader strokes, contribute to the continuous elevation of Colombia's profile as an innovative and preeminent origin of top-tier specialty coffees.

The Caturra Chiroso variety is said to have evolved through genetic mutations in the elevated mountains of Antioquia, Colombia. This mutation enabled the variety to flourish in colder temperatures and lower light intensity, conditions that stimulate the heightened development of various compounds in the coffee cherries, including monoterpenes that contribute to more pronounced flavor profiles.

Finca El Paraiso and INDESTEC's innovation lies in their thorough exploration, implementation, and documentation of meticulously structured yet creatively designed processing methods and techniques. This high level of detail allows for the consistent replication of their approaches, freeing their potential to diversify flavor profiles based on customer preferences, available varieties, and the specific terroir conditions during processing.

Achieving the desired cup profiles consistently is a testament to the precision applied in configuring various processing parameters at every crucial stage, from harvesting and sorting to fermentation and drying at Finca El Paraiso.