EL PARAISO / ALEX BERMUDEZ

Alex Bermudez, born in Bolivar Cauca, co-owner of the El
Paraíso farm located in the municipality of Piendamo in
Cauca, came to the world of coffee under the influence of his
brother Diego Samuel Bermudez who, thanks to his studies in
agricultural business administration, came to learn and
become quite interested in this topic.
Although the family was not a coffee grower, they had a farm
where Diego was able to start planting his first coffee crop,
where he would pave the way not only for himself, but also for
his family who supported him in the idea.

This is how one day Alex gets the opportunity to work with his
brother, leaving aside his law career. Diego, due to his
extensive knowledge, begins to work in the national federation
of coffee growers and it is Alex who is left with the role of taking
charge of the farm, completely unaware of the subject,
accepts trusting in the teachings of his brother, who without
hesitation endowed him with the knowledge absolute to work
hand in hand, this is how as a team they took it upon
themselves to go beyond traditional techniques, even creating
their own equipment to produce a very high quality coffee.
Today Alex Bermudez is the quality director of INDESTEC S.A.S, a
family business whose purpose is to improve the conditions of
production, processing and marketing of specialty coffee in
the world, thus helping large and small producers.
family work is what has made Alex feel so grateful and lucky
today, because as he himself says, material things do not
matter but the other earnings he has obtained thanks to
coffee, satisfaction, learning, love for work, family unity and
above all the power to help so many coffee growers who, like
them, begin an unknown path with much sacrifice as is the
world of the coffee grower.

● STEP 1. The process of this profile begins with the
correct harvest of the coffee cherries, at an optimum
moment about to ripen.
● STEP 2. Then the coffee cherries are disinfected with
ozone, and they are transferred to the cherry
fermentation tanks, in which an anaerobic
fermentation process is carried out for 36 hours
submerged in water.
● STEP 3. Then the coffee is pulped and mucilaginous;
the mucilage and pulp are taken to the pilot plant to
carry out the production of specific microorganisms
to process and generate the culture medium that

contains the precursors of aromas and flavours
produced in fermentation
● STEP 4. This culture medium is then added to the
fermentation tanks for 12 hours to pressure-fix the
precursors to the coffee beans.
● STEP 5. Then a thermal shock process is carried out
to fix a greater amount of precursors and seal the
coffee for a good drying process.
● STEP 6. Drying in a dehumidifier to eliminate
humidity, preserving the soft notes of the coffee and
avoiding over-oxidation of the coffee bean and the
arrest of metabolic processes to avoid over-
fermentation.
● STEP 7. Stabilisation and storage in a cool place.
● STEP 8. Selection and threshing according to quality
standard.

Customers who purchase whole bean coffee should be aware that the product is non-refundable. It is also important for customers to cancel their purchase before the product is shipped if they wish to do so. Once the coffee has been shipped, cancellation is no longer possible. This policy is designed to ensure that customers receive the freshest coffee possible and that the company can continue to meet the high standards of quality that their customers expect.

We use Swiss Post and delivery usually takes 1 to 3 working days. However, delivery times vary depending on the destination and chosen delivery method, so we cannot guarantee a specific delivery date. Once the payment is completed, we will schedule your order for the next roasting day. After roasting, we will ship your coffee.

• Origami Air M / Origami Filter (recommended)
• 1:14.7 ratio
• 95° Temperature (85 - 100 total ppm recommended)
• 650 - 750 micron 

For 15g :

1. First pour 50g till 10 seconds (quick gentle spin)
2. 35.seconds 2nd pour till 100g
3. when the coffee bed is dry 3rd pour till 160g
4. same again 4rd pour till 220g (quick spin again)

Enjoy Coffeelover !