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Produced by Alex and Diego Bermúdez in Cauca, Colombia, this lot reflects El Paraíso’s deep expertise in fermentation and processing, applied thoughtfully to preserve flavour, structure, and aromatic clarity even after decaffeination. It’s a shining example of how modern processing can elevate decaf into a truly expressive specialty experience.
In the cup, this decaf is refined, aromatic, and beautifully layered. Expect floral aromatics, bright citrus fruit, vanilla sweetness, rosewater, and gentle spice, with subtle notes of anise and cinnamon. The profile is clean and vibrant, supported by bright acidity, a smooth mouthfeel, and a delicate yet persistent finish.
The coffee undergoes a 36‑hour anaerobic fermentation in cherry, followed by a 12‑hour secondary fermentation, then a controlled thermal shock and dehumidified drying process. Finally, it is decaffeinated using the Sugar Cane (EA) method, preserving its balance, sweetness, and distinctive flavour identity.
Amazing as pour over or as a bright espresso.
Produced by Alex and Diego Bermúdez in Cauca, Colombia, this lot reflects El Paraíso’s deep expertise in fermentation and processing, applied thoughtfully to preserve flavour, structure, and aromatic clarity even after decaffeination. It’s a shining example of how modern processing can elevate decaf into a truly expressive specialty experience.
In the cup, this decaf is refined, aromatic, and beautifully layered. Expect floral aromatics, bright citrus fruit, vanilla sweetness, rosewater, and gentle spice, with subtle notes of anise and cinnamon. The profile is clean and vibrant, supported by bright acidity, a smooth mouthfeel, and a delicate yet persistent finish.
The coffee undergoes a 36‑hour anaerobic fermentation in cherry, followed by a 12‑hour secondary fermentation, then a controlled thermal shock and dehumidified drying process. Finally, it is decaffeinated using the Sugar Cane (EA) method, preserving its balance, sweetness, and distinctive flavour identity.
Amazing as pour over or as a bright espresso.
