El Paraiso. Café de Colombia

About This Coffee

This coffee is produced by Diego Samuel Bermúdez at Finca Villa Esperanza - Paraiso in El Tambo, Cauca, Colombia. Grown at 1700 meters altitude, this is a Castillo varietal processed using an innovative thermal shock washed method. The process involves anaerobic fermentation for 12 hours with Saccharomyces cerevisiae, followed by washing with thermal shock to lock in flavor precursors, and drying in a dehumidifier. The coffee presents vibrant tasting notes of strawberry, kiwi, mandarin, apple, and pineapple.

Origin

Cauca (Colombia)

Flavor Notes

Strawberry, Pineapple, Apple, Kiwi

Roast Level

Medium

Processing

Thermal-Shock Washed

Typology

Arabica

Castillo

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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