In recent years Finca El Paraiso has become a well-known name in the world of specialty coffee. The story of this amazing farm started not all that long ago when Diego Samuel started with his coffee growing project in 2008. To him growing coffee was fascinating, he loved visiting his friend’s farms and see them growing coffee. His family, who didn’t grow coffee at the time, owned a farm that was isolated so Diego saw the opportunity to grow coffee there. He began a 2.5 hectares project while doing his studies on Agricultural Enterprise Management, thereby seeing the birth of Finca El Paraiso. Selling his coffee to the local cooperatives allowed him to pay his studies and start evolving as coffee producer. After asking himself about why he couldn’t afford other things than his studies out of the coffee sold from his farm. He decides to start building a network going to different shows in different regions meeting people and realized that there were other ways to produce coffee in different qualities, from different varieties and submitting them to different contests.
In 2015 he participated for the first time in a regional contest where he got first place, thanks to this he started to get better recognition for his coffees which gave him the motivation to keep growing excellent coffees.
Today through his company Indestec (Innovación y Desarrollo Tecnológico para la Caficultura) Diego has managed to create new innovative technologies in order to keep the consistency of his great cup profiles not only from his farm but neighbouring farms from his family and friends.
Diego grows on his farm Bourbon, Laurina, Gesha, Castillo and Colombia and plans on growing more varietals. He expects to keep participating in coffee contests as this has been the way to promote his work and establishes new commercial relationships.
In terms of processing methods, this coffee is anaerobically fermented before it is sun dried. When coffee farmers use the word “anaerobic”, they usually mean they’ve created a sealed environment. Typically the coffee is pulped as usual and then the parchment with mucilage is placed in an airtight tank, often stainless steel, with a valve to allow for off-gassing. This style of fermentation may extend the traditional timeframe of 12-36 hours by hours or even days in some cases. The types of microbes able to survive and actively participate in fermentation is limited by the lack of oxygen in the air, and will likely substantially alter the end flavour profile. Most of the innovative fermentation methods produce accentuated and distinct flavours in the coffee.