Introduction:Colombia’s Finca El Paraíso has set a historic high bid price at the COE auction, thanks to the unique geographical conditions of the Cauca region and its innovative double anaerobic fermentation technique. This article delves into the terroir characteristics of the region, the development journey of Finca El Paraíso, and the key steps of its experimental processing method, helping coffee enthusiasts gain a deeper understanding of the craftsmanship and flavor potential behind this top-tier bean.
Colombia is a world-renowned producer of specialty coffee. Unlike most regions, its grading system is primarily based on bean screen size rather than altitude alone. Even so, high-altitude areas generally produce coffee with greater flavor depth, especially in the Cauca region. Surrounded by mountains and blessed with a stable climate, Cauca yields coffees with a balanced acidity and sweetness, and intricate layered profiles.
The Cauca region has an average altitude between 1500 and 2100 meters. The mountainous terrain creates significant day-night temperature variations, slowing the ripening process of coffee cherries and aiding in nutrient accumulation. This enhances flavor intensity and complexity. The surrounding peaks effectively block cold air and moisture, while abundant year-round sunshine provides an exceptionally stable growing environment — ideal for cultivating premium Arabica beans.
While many coffee-growing regions in Colombia have gradually shifted to high-yield or disease-resistant varieties, Cauca remains committed to traditional, flavorful cultivars such as Caturra, Typica, and Bourbon. Though lower in yield, these varieties offer richer aromas and more nuanced profiles, making them particularly appealing to coffee lovers who appreciate fine flavor details.
Finca El Paraíso is a renowned specialty coffee farm in Cauca Province, founded in 2008 by Mr. Diego Samuel. Initially spanning just 2.5 hectares, it operated as a small semi-family-run venture. Each year, Diego reinvests profits into agricultural research and cultivation technique improvements, striving to develop competition-level specialty coffees.
In 2015, Finca El Paraíso won its first local competition, quickly drawing industry attention and motivating Diego to further refine planting and post-harvest processes. The farm now primarily grows varieties such as Bourbon, Laurina, Geisha, and Castillo, and plans to introduce more experimental types in the future, demonstrating its commitment as a pioneer in specialty coffee.
Although Finca El Paraíso only secured tenth place in the COE (Cup of Excellence) competition with its double anaerobic fermentation method, it achieved a record-breaking high bid, making it the most expensive lot ever sold in Colombian auction history, showcasing the pinnacle of its craftsmanship and flavor.
This experimental processing method involves complex steps that require precise control of each phase. Take, for example, a certain brand’s double anaerobic Rosa Té batch: whole coffee cherries are first placed in a sealed container for 24 hours of whole-fruit anaerobic fermentation. The skins are then removed, followed by 36 hours of secondary anaerobic fermentation with mucilage still attached. The entire process must be carried out in specific fermentation vessels, with continuous temperature monitoring to ensure stable fermentation.
Another example is a certain brand’s double anaerobic Tropical batch, which uses different timing settings: the first stage ferments for 28 hours, while the second extends to 40 hours. By adjusting fermentation duration and environmental conditions, the tropical fruit characteristics are further highlighted. During the drying phase after fermentation, parameters such as temperature and airflow are adjusted in stages, depending on the specific attributes of each batch, to precisely manage flavor expression.
This double anaerobic fermentation technique not only enhances the aroma complexity of the coffee but also boosts sweetness and body. The final brewed cup exhibits pronounced floral and berry notes, along with a long-lasting aftertaste — making it highly suitable for pour over enthusiasts who appreciate richly layered flavors.
The above content is compiled by CoffeeHunters, a coffee news website.
