Kolumbia Cinnamon roll

Finca El Paraíso is located in the municipality of Piendamó in the department of Cauca, Colombia. The area is known for its ideal climate for coffee growing – the combination of temperature, humidity and regular Pacific winds create conditions that give the coffees clear tropical tones and a distinct aromatic complexity. The family-run business, run by Diego Samuel Bermúdez TAPIa, focuses on cutting-edge technology and precisely controlled processes that respect the needs of the coffee itself. The farm is equipped with modern equipment and has its own physical and sensory laboratory, which allows for rigorous quality control at every step of production. This results in a consistently high cup quality. Diego Samuel first came to the attention of the wider coffee community in 2015, when his coffee took 16th place in a regional competition – his first time participating. Since then, he has been considered one of the most important innovators in the field of alternative fermentation processes.
At the El Paraíso farm, coffee cherries undergo precisely controlled fermentations, often with the addition of fruit or organic substances, which opens up space for unique flavor profiles. Thanks to sophisticated biochemical processes, unconventional yet clean tones reminiscent of green tea, plums, lychees, tropical fruits and many others appear in the cup.
Bermúdez is known not only as a producer, but also as a visionary, who combines agronomic knowledge, a scientific approach and sensory sensitivity. His work from Finca El Paraíso is an example of how modern technology and a deep understanding of fermentation can push coffee far beyond the limits of traditional processing.

Process
Harvesting and sorting
Hand-picking of fully ripe cherries (approximately 20–24 °Brix).
This is followed by double sorting: flotation in water to remove light/damaged fruits and visual selection.
Short pre-fermentation in cherries (aerobic)
8–24 hours in a cooler environment (approx. 16–20 °C) to start endogenous enzymes and lightly dehydrate the skin.
Peeling without water
The cherries are peeled, the grain with gluten (mucilage) goes into a closed tank/bioreactor.
Preparation of cinnamon medium
A concentrated infusion/decoction is prepared from the cinnamon bark; after cooling, it is dosed in a low percentage to the weight of the grain with mucilage (so that the spice supports the metabolites of yeast and bacteria, but does not overwhelm the varietal character).
Anaerobic co-fermentation with cinnamon
Closed stainless steel tanks with a one-way valve; temperature controlled
at ~18–22 °C.
Inoculation with selected yeasts and lactic bacteria
(pied-de-cuve from previous batches), or controlled spontaneous
fermentation.
Continuous measurement of pH (typically a drop from ~5.4 to 4.2–4.5) and °Brix to
monitor sugar consumption.
Duration 24–60 hours depending on aromatic development; cinnamon in this step
will support the formation of spicy, balsamic and “chai” accents without
gross astringency.
Stabilization wash & “thermal shock”
After reaching the target sensory markers, the lot is washed and
a thermal shock is applied: a short rinse with warm water (approx. 60–70
°C) followed by cold (approx. 10–12 °C). This step helps to fix
volatile aromatic compounds and sharply slows down enzymatic
activity.
Controlled drying
Drying in a thin layer with continuous air circulation (approx.
30 – 40 °C eq. grain temperature), with “resting” phases for
even drying. Target moisture 10.5 – 11.0%. Followed by
stabilization in GrainPro/silos for 3–6 weeks.
Milling and export preparation
Parchment peeling, size calibration and final optical sorting for
maximum cup consistency.