Our Story
Introducing FIELD NOTE
FIELD NOTE is our roastery tasting series dedicated to origin stories, rare varieties, and processing breakthroughs. In each edition, we open our doors for an intimate cupping focused on a standout producer, farm, region, or terroir, bringing you closer to the hands and science behind every coffee.
Vol 01—El Paraiso
Explore the evolution of one of the world's most innovative coffee farms—and one of our all-time favourite lineups. Join us for an intimate tasting session featuring 6 distinct El Paraiso coffees, spanning both iconic past releases and current highlights. Discover how Diego Bermudez, Daniel Bermudez, and their family harness advanced microbiology and precision processing to build incredible aromatic intensity and vivid flavour profiles.
Featured Lineup:
El Paraiso Decaf - Castillo Anaerobic Washed EA Decaf
El Paraiso Geisha - Controlled Thermal Shock Washed
El Paraiso Lychee - Castillo Double Anaerobic Thermal Shock Washed
El Paraiso Letty - Geisha Double Anaerobic Thermal Shock Washed
El Paraiso Luna - Geisha Double Anaerobic Thermal Shock Washed
El Paraiso Sake - Geisha Cold Fermentation Thermal Shock Washed
ABOUT EL PARAISO:
Finca El Paraiso, located in Piendamo, Cauca, Colombia, is a world-renowned specialty coffee farm defined by its philosophy of "Paradise grown by science." Founded by producer Diego Bermudez and managed on the ground today by his cousin, Daniel Bermudez, the estate operates as a fully integrated coffee production laboratory. It combines high-altitude cultivation with an advanced technological ecosystem that includes an on-site microbiology lab, wet mill, condensation drying facilities, and a sensory laboratory. By studying microbiology, the farm employs an exclusive yeast-mediated biocatalytic process to control the complex interactions between yeasts and bacteria during fermentation, precisely unlocking specific aromatic precursors and flavour profiles in every batch.
As pioneers in modern coffee processing, Finca El Paraiso created the renowned Thermal Shock technique as well as proprietary condensation drying equipment. These innovations utilize sealed bioreactors with precise control over temperature, pH, and local yeast strains, followed by a proprietary thermal shock washing method to lock in incredible flavour density and aromatic structure.
Come hang out, taste some great coffee, and chat with us about brewing and flavours.
Session Details:
Format: Pourover tasting session and interactive discussion on fermentation, thermal shock, and brewing parameters
Duration: approximately 60 minutes
Volume: ~50ml per coffee (6 coffees total)
Capacity: Strictly limited to 4 seats per session (1 seat per ticket)
Location: Hatch Coffee Roastery, Markham
Important Information:
Cancellation Policy: Minimum 24 hours' notice required for cancellations
Inquiries: Contact us at [email protected] for booking questions or private groups
Order 3 or more bags of coffee and the whole order ships free. *Flat rate $10 shipping for orders under 3 coffees.
Same or next day shipping (excluding weekends / preorders / intl orders). This coffee may be rested 7-14 days before being shipped.
Once shipped, please allow for a transit time of 4-10 business days. Orders in the GTA deliver within 1-2 days.
*signature option is available as we are not responsible for lost or stolen packages
**USA: Please be aware that recent changes in cross-border trade regulations have resulted much higher scrutiny for shipments to the USA. We have resumed shipping with a new partner but please kindly allow additional processing and transit times. Pick ups will take place on Tuesday and Friday of each week and will have a transit time of 4-10 business days once picked up with our shipping partner.
Select the pickup option and location during checkout. You will receive an email once your order is ready.
Flat rate per order:
China, Hong Kong, Japan, Macau
UK, and select EU Countries
Australia
Other Countries: please inquire