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 !