Producer: Diego Samuel Bermúdez Tapia. Farm: Finca El Paraiso. Location: Piendamó, Cauca, Colombia. Variety: Geisha. Process: Washed Thermal Shock. Altitude: 1,960 masl. Finca El Paraiso is the realization of one family’s dream, founded in 2008 by Diego Samuel Bermudez. It serves as the headquarters for INDESTEC S.A.S, their innovative post-harvest processing company, known for experimental methods like "Thermal Shock." The region's temperate-humid climate and Pacific winds contribute to the tropical notes in their coffees. Cauca is recognized for its high-quality, distinct coffees. Finca El Paraiso achieved Top 10 in the 2018 Cup of Excellence and was a winner in 2019, demonstrating their commitment to excellence. Their family dream continues to prosper, empowering local communities. Geisha is acclaimed for its delicate complexity, offering citric, aromatic, fruity, and winey notes when cherry-fermented. Finca El Paraiso's structured processing ensures consistent, diverse flavor profiles. For Letty Geisha, cherries are collected at optimum ripeness, depulped, and fermented for 48 hours with 'tropical yeast' to enhance fruity flavors. The coffee undergoes Washed Thermal Shock: rapid temperature changes to open and seal bean pores, locking in aromatic precursors. Their custom drying and dehumidifying technology uses low temperatures to preserve subtle nuances and prevent oxidation, ensuring high quality and extended storage stability.