Eon Specialty Coffee | Diego Bermudez - Colombia

Eon Specialty Coffee — est. 2025. Toronto, CA

Born from a shared passion for specialty coffee and discovery, EON was founded by two students on a mission to redefine the everyday brew. As emerging micro-roasters, we specialize in exceptionally high-quality beans and bold, experimental profiles — delivering flavours as vibrant and unique as the city we call home. 

Motivated, driven, and endlessly curious, EON exists to craft unforgettable coffee experiences for adventurous palates. 

Diego Bermudez & Finca El Paraiso

Paraíso Farm is a renowned coffee farm located in the Cauca region of Colombia. The farm spreads across the highlands of southern Colombia, blessed with rich volcanic soil and a mild climate throughout the year, providing the perfect environment for coffee cultivation. The owner, Diego Samuel Bermudez, is known as an innovator in coffee cultivation and processing. He is committed to improving the quality and diversifying the flavor of coffee, and is actively incorporating advanced fermentation techniques in addition to traditional methods. In particular, processes such as "anaerobic fermentation" and fermentation using yeast are factors that create the unique and complex flavor of El Paraiso Farm's coffee. El Paraiso Farm's coffee is generally characterized by a fruity aroma, vivid acidity, and sweetness. These characteristics are the result of thorough quality control, such as detailed management of the fermentation process and temperature control carried out at the farm. In addition, rare varieties such as Pink Bourbon, Chiloso, and Geisha are also cultivated, mainly Castillo varieties, and the characteristics of each variety are maximized. The coffee produced by this farm is highly regarded in the international specialty coffee market and has won awards in numerous coffee competitions. It is particularly popular with baristas and roasters who seek quality and uniqueness in their coffee, and El Paraiso Farm's coffee is often served as a special cup.

Thermal Shock

Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness. Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water. Then the coffee is pulped and demucilaginated; the mucilage and pulp are taken to the pilot plant to carry out the production of the specific microorganisms of the process and generate the culture medium that contains the precursors of aromas and flavors produced in the fermentation, then this culture medium is added to the tanks fermentation for 36 hours to fix the precursors to the coffee beans through pressure. Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation.

Castillo

Castillo is a hybrid variety. It is a cross between Caturra and Timor. Carefully created for its resistance to leaf rust, Castillo is a hybrid variety that now makes up 40% of Colombia’s coffee crops. It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields.