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Producer - El Paraiso
Origin - Colombia
Process - YN-09 Yeast Inoculation, Anaerobic Washed, Thermal Shock, Sugarcane EA Decaf
Varietal - Catillo
Altitude - 1870 MASL
Flavour Notes - Peach, Lychee, Mango, Caramel
Best for: Filter + Modern Espresso
roast level: Light
Farm
Finca El Paraíso, owned by Diego Samuel Bermúdez in Cauca, Colombia, has gained international recognition for its innovative approach to coffee production. Through a combination of scientific research, precision fermentation, and the farm’s renowned Thermal Shock process, El Paraíso consistently produces distinctive, high-quality coffees with exceptional clarity, complexity, and character.
Process
This decaffeinated lot showcases the Bermúdez family's meticulous processing philosophy. Coffee cherries undergo a carefully controlled fermentation using a selected yeast strain to enhance fruit expression and consistency. Following washing and Thermal Shock treatment, the coffee is decaffeinated using the sugarcane (EA) method, preserving sweetness and flavour. The cup offers notes of peach, lychee, apple, and caramel, supported by a creamy body and elegant finish.
Producer - El Paraiso
Origin - Colombia
Process - YN-09 Yeast Inoculation, Anaerobic Washed, Thermal Shock, Sugarcane EA Decaf
Varietal - Catillo
Altitude - 1870 MASL
Flavour Notes - Peach, Lychee, Mango, Caramel
Best for: Filter + Modern Espresso
roast level: Light
Farm
Finca El Paraíso, owned by Diego Samuel Bermúdez in Cauca, Colombia, has gained international recognition for its innovative approach to coffee production. Through a combination of scientific research, precision fermentation, and the farm’s renowned Thermal Shock process, El Paraíso consistently produces distinctive, high-quality coffees with exceptional clarity, complexity, and character.
Process
This decaffeinated lot showcases the Bermúdez family's meticulous processing philosophy. Coffee cherries undergo a carefully controlled fermentation using a selected yeast strain to enhance fruit expression and consistency. Following washing and Thermal Shock treatment, the coffee is decaffeinated using the sugarcane (EA) method, preserving sweetness and flavour. The cup offers notes of peach, lychee, apple, and caramel, supported by a creamy body and elegant finish.
