Colombia El Paraiso Vanilla Rum

Colombia El Paraiso Vanilla Rum

Region: Piendamo, Cauca
Farm: El Paraiso
Altitude: 1,950 – 2,050 masl
Process: Double Anaerobic Washed + Barrel-aged
Plant Varietal: Castillo, Caturra
Tasting Notes: Vanilla Cream, Rum, Chocolate

In 2008, Diego Samuel Bermúdez Tapia started a family project to grow coffee at El Paraíso farm, located in the Department of Cauca, municipality of Piendamo, in the village of Los Arados, thus beginning an adventure that would become his lifestyle. He began his learning process with the firm conviction of providing answers and solutions to the challenges faced by the coffee sector. He dedicated himself to improving, through innovation, incorporation of technologies, practices for the cultivation and processing of coffee with the objective of strengthening his foundation.

He was one of the first ones in Colombia that started experimenting with fermentation processes adding different types of microorganisms and yeasts. By now he has developed various recipes that are repeatable so he can produce his profiles on demand. Basis for this is a strict regimen of almost industrial style processing where cleanliness and controlled environment are key. All cherries are washed thoroughly with filtered water to remove all microorganisms present on the skins. After that he introduces his own recipes of microorganisms into the fermentation process. He controls the level of fermentation by keeping track of temperature and PH. His thermal shock process, by using cold and warm water, guarantees that the spectacular flavors and aromas are absorbed better by the beans.