Imagine, if you will, a man named Diego Samuel, born beneath the sun-kissed skies of Bolivar, Cauca. Thirteen years of his life have been a testament to his passion for cultivating coffee - the drink that unites the world. But Diego isn't merely a coffee grower; he's a virtuoso of the art and science of coffee creation. His knowledge of processing and producing high-end specialty coffee is a symphony of flavours and profiles, unlike anything you've ever tasted.

Every day, nestled within the heart of their family-run farm in Cauca, Diego and his loved ones engage in a dance of discovery and mastery. With his wife, his two lovely daughters, and his two brothers by his side, they work as a tightly-knit unit. Their quest? Constant learning and relentless pursuit of excellence, always looking to elevate their coffee crafting prowess to the next level.

In their quest, they built a laboratory right in the bosom of their farm. Here, they began their journey towards mastering cupping and roasting, laying the foundation of their fermentation protocols. Over time, their relentless experiments and innovative approach allowed Diego to soar, racking numerous awards since 2015.

Don't mistake Diego as merely a proficient cupper. He has also earned the CQI level 2 processing course qualification, offering him an understanding of how cup profiles can be manipulated by altering microorganisms, pH, and temperature. Alongside his partner, Wilton Renso Benitez, Diego forms part of Indestec - the trailblazers of coffee processing.

Nestled in El Tambo, Cauca, Villa Esperanza - Paraiso farm spans 27 hectares from 1700 masl. It is adorned with Castillo, Colombia, Caturra, Pink Bourbon and Geisha plants, embodying the heart of their coffee creation. The farm thrives on adopting technology and precision in every step, turning the intricate process of coffee production into an art form. The selection and meticulous drying process are carefully choreographed to mitigate climate change effects, consistently creating coffee of the highest standards.

Let's delve deeper into the process, shall we?

1. The selection: a harmonious blend of ripe coffee cherries (90%) and semi-ripe coffee cherries (10%).
2. The wash: each cherry is bathed in sterilised water to minimise the microbial load.
3. The first fermentation: an aerobic process for 42 hours, maintaining an average temperature of 17 °C.
4. The second fermentation: an anaerobic process with the cherry for 72 hours at 19 °C.
5. The demucilage process: stripping the coffee in the de-pulper.
6. The drying: a 26-hour controlled process, with air recirculation at 37 °C and a relative humidity of 3%, resulting in a grain humidity between 10% and 11%.
7. The packing: all coffee is packed in Grain Pro, resting and stabilising for 15 days.
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Such is the tale of Diego Samuel and his family, the embodiment of passion, dedication, and a relentless pursuit of perfection. Join us on this journey, and experience coffee that doesn't just awaken the senses but tells a story in each sip.