£20.00
By Taith Coffee (Brighton, UK)
| Origin | Cauca, Colombia |
|---|---|
| Producer | Diego Samuel Bermúdez, Finca El Paraíso |
| Variety | Castillo |
| Process | Double Anaerobic Washed TS |
| Altitude | 1960masl |
| Notes | Coconut, Cardamom, Pistachio |
| Roast Date | 20 August 2026 |
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FARM
Located in Colombia’s Cauca region, El Paraíso is renowned for producing exceptional specialty coffee through innovation and precision. Led by producer Diego Samuel Bermúdez, the farm combines careful cherry selection with advanced fermentation and processing techniques to create coffees with remarkable clarity and complexity. Expect vibrant notes of tropical fruit, florals, and caramel-like sweetness, balanced by a clean finish. El Paraíso has earned global recognition for pushing the boundaries of Colombian coffee while honouring its rich farming heritage.
PROCESS
This coffee begins with the careful harvesting of cherries at their peak ripeness. The cherries are then disinfected with ozone before undergoing a 72-hour anaerobic fermentation in water with a Lactobacillus milk culture. After fermentation, the cherries are pulped and blended with fermentation leachates to enhance flavour precursors within the beans. A thermal shock washing process follows, helping to lock in these compounds while preparing the coffee for drying. The beans are gently dried in a dehumidifier to preserve delicate flavour notes, prevent oxidation, and halt further fermentation. Finally, the coffee is stabilised, stored in cool conditions, and carefully milled and sorted to meet the highest quality standards.
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