{"title":"Green coffee beans","description":"\u003ch3 data-start=\"677\" data-end=\"738\"\u003eGreen Coffee Beans from Colombia – Finca El Paraíso\u003c\/h3\u003e\n\u003cp data-start=\"740\" data-end=\"1079\"\u003eIn this collection, you will find only green coffee beans from the Finca El Paraíso plantation, owned by the Bermúdez family. This is one of the most innovative farms in Colombia, which has revolutionized the approach to coffee fermentation by combining bioengineering, laboratory precision, and years of research on microorganisms.\u003c\/p\u003e\n\u003ch3 data-start=\"1086\" data-end=\"1155\"\u003eBioreactors and Controlled Fermentation – A New Dimension of Coffee Processing\u003c\/h3\u003e\n\u003cp data-start=\"1157\" data-end=\"1525\"\u003eThe beans available in this collection have undergone specialized fermentation in closed bioreactors, where key parameters – temperature, pH, humidity, pressure – are constantly controlled. This process allows for the precise transformation of sugars and flavor precursors with the participation of selected microorganisms, isolated from the local soils of the Cauca region.\u003c\/p\u003e\n\u003cp data-start=\"1527\" data-end=\"1784\"\u003eNo flavor additives are used in Finca El Paraíso coffees – characteristic notes such as peach, jasmine, red fruits, or bergamot come solely from natural biochemical reactions during fermentation and subsequent roasting.\u003c\/p\u003e\n\u003ch3 data-start=\"1791\" data-end=\"1847\"\u003eStability and Repeatability – Not Just for Roasters\u003c\/h3\u003e\n\u003cp data-start=\"1849\" data-end=\"2178\"\u003eAll batches of green coffee from this collection are characterized by exceptional sensory stability. This is the result of years of developing fermentation technology and standardizing production conditions. This means that even different lots of the same variety (e.g., Pink Bourbon Peach, Gesha Lychee) will be repeatable and true to their profile.\u003c\/p\u003e\n\u003cp data-start=\"2180\" data-end=\"2402\"\u003eThanks to this, green beans from Finca El Paraíso are a safe and at the same time unique choice for specialty roasters, as well as advanced home-roasters looking for consistent results when experimenting with roasting profiles.\u003c\/p\u003e\n\u003ch3 data-start=\"2409\" data-end=\"2457\"\u003eGenetic Purity and Precision in Variety Selection\u003c\/h3\u003e\n\u003cp data-start=\"2459\" data-end=\"2776\"\u003eOn the farms managed by Diego and Alex Bermúdez, only selected Arabica varieties with high sensory potential are cultivated, such as Pink Bourbon, Gesha, Castillo, Caturra, and Laurina. Each batch of green beans is thoroughly described and traceable – from the microorganisms used, through fermentation, to the drying method.\u003c\/p\u003e\n\u003ch3 data-start=\"2783\" data-end=\"2830\"\u003eGreen Beans for Those Who Want More\u003c\/h3\u003e\n\u003cp data-start=\"2832\" data-end=\"3084\"\u003eIf you are looking for green coffee that opens up a whole new chapter in specialty, then these coffees are for you. Finca El Paraíso combines science with the terroir of Colombian Cauca, creating beans of unprecedented complexity, purity, and sweetness.\u003c\/p\u003e","products":[{"product_id":"kolumbia-castillo-m-03-diego-bermudez-zielone-ziarno","title":"Colombia Castillo M-03 Milky Cake | Specialty Green Coffee","description":"\u003ch3\u003e\u003cstrong\u003eFlavor Profile — Cinnamon, Coconut Milk, Lime\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIn the cup: \u003cstrong\u003ecinnamon, lime, coconut milk\u003c\/strong\u003e. Long finish with soft, milky acidity. Floral, aromatic aroma with a hint of spice. Creamy body.\u003c\/p\u003e\n\u003cp\u003eBehind this profile is a specific microorganism — \u003cstrong\u003eKluveromyces lactis\u003c\/strong\u003e, a yeast used in cheese production and fermented dairy products, which in coffee produces volatile aromatic compounds responsible for fruity notes and reduced bitterness. It is this strain, used in a controlled dairy environment, that gives \u003cstrong\u003eM-03\u003c\/strong\u003e its characteristic, creamy-milky finish.\u003c\/p\u003e\n\u003cp\u003eThe process begins with the harvesting of ripe coffee cherries, which are disinfected with ozone, and then transferred to airtight tanks for 72-hour anaerobic fermentation — immersed in water with a Lactobacillus culture in a milk medium. After hulling the beans, the coffee is mixed with must from the first tank, which increases the level of precursors. This is followed by thermal shock, drying, and bean selection.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDiego Bermúdez and Finca El Paraíso\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFinca El Paraíso was not meant to be a coffee farm. \u003cstrong\u003eDiego Samuel Bermúdez Tapia\u003c\/strong\u003e comes from Bolívar in Cauca — his family had no tradition of coffee cultivation. As an agribusiness management student, he convinced his parents to give him 2.5 hectares of unused land. He planted coffee, harvested cherries, and sold them to local cooperatives — that's how he paid for his studies. That was in 2008.\u003c\/p\u003e\n\u003cp\u003eIn 2015, Finca El Paraíso won first place in a regional coffee competition — and appeared on the global specialty coffee radar. Three years later, in 2018, coffee from El Paraíso at the Cup of Excellence Colombia auction achieved the highest price among all lots — \u003cstrong\u003e$54.10 per pound\u003c\/strong\u003e — even though it ranked 10th in scoring. The industry understood that something exceptional was happening.\u003c\/p\u003e\n\u003cp\u003eTogether with his brother \u003cstrong\u003eAlexander Bermúdez\u003c\/strong\u003e and cousin \u003cstrong\u003eCristian Zúñiga\u003c\/strong\u003e, Diego founded \u003cstrong\u003eINDESTEC\u003c\/strong\u003e — a research company focused on optimizing coffee processes. This is where biocatalysis, controlled fermentation with temperature, pH, and sugar level measurement, thermal shock, and their own ecological dryers operating on the principle of condensation come from.\u003c\/p\u003e\n\u003cp\u003eThe farm is located in the municipality of Piendamó, in the department of Cauca, at an altitude of \u003cstrong\u003e1780 m above sea level\u003c\/strong\u003e, on loamy-silty soil rich in organic matter. Cultivation is carried out in a semi-shade system, using biological and organic methods. On 1.7 hectares, 7000 coffee trees grow.\u003c\/p\u003e\n\u003cp\u003eToday, Diego is working on several parallel projects: \u003cstrong\u003eHachi\u003c\/strong\u003e — a collaboration with Allan Hartmann from Panama, focused on cultivation and fermentation experiments; \u003cstrong\u003eNative\u003c\/strong\u003e — a series of exclusive microlots from, among others, El Paraíso and Hachi, and \u003cstrong\u003eParadise Horse\u003c\/strong\u003e — a separate coffee brand he is developing.\u003c\/p\u003e\n\u003cp\u003eTwo years ago, Diego passed the torch to the next generation — the farm is now managed by \u003cstrong\u003eDaniel Bermúdez\u003c\/strong\u003e, along with Alex. Their work is behind your coffee.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCoffee Technical Data\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ctable\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eCountry\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eColombia\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eCauca, Piendamó\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eFinca El Paraíso\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eDaniel Bermúdez \/ INDESTEC SAS\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eCastillo\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e1780 m above sea level\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eLactic Washed — double anaerobic fermentation + thermal shock\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eMicroorganism\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eKluveromyces lactis\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eFermentation Time\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003e72 hours\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\u003cstrong\u003eDrying\u003c\/strong\u003e\u003c\/td\u003e\n\n\u003ctd\u003eMechanical\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e","brand":"Finca el Paraiso","offers":[{"title":"Default Title","offer_id":51842303000912,"sku":"FEP-COL-CST-M03-ZZ","price":2800.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/IMG-6582_78a73a1e-65df-43de-8980-373584f33751.webp?v=1778604332"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/collections\/coffee-mates-zielone-ziarna-kawy-diego-bermudez.jpg?v=1780820458","url":"https:\/\/coffeemates.pl\/en\/collections\/zielone-ziarna-kawy.oembed","provider":"Coffee Mates","version":"1.0","type":"link"}