Cauca, Colombia

Lychee. Peach Candy. Oolong Tea.

Thermal Shock, Castillo

Finca El Paraiso, 1960MASL

Description

Cultivated at 1,960 meters above sea level in the renowned terroir of Cauca, Colombia, this extraordinary lot from Finca El Paraíso represents the cutting edge of coffee innovation. Rooted in tradition yet guided by scientific precision, it showcases how terroir, varietal, and process converge to create a cup that is both timeless and forward-looking.

Process & Craftsmanship

This coffee undergoes a meticulous multi-stage fermentation. After pulping and demucilaging, the mucilage and pulp are transferred to a pilot plant to produce a tailored culture of Paraiso Yellow Fruit yeast. This culture medium—rich in precursors of aroma and flavor—is then reintroduced into fermentation tanks for 12 hours under pressure, binding the compounds directly to the coffee seeds.

A thermal shock process follows, sealing in these complex precursors and enhancing aromatic intensity before drying. The beans are then carefully dried in a dehumidifier, a method that safeguards delicate flavor notes, prevents over-oxidation, and halts overfermentation. Finally, they are stabilized in cool storage and undergo strict selection and threshing to meet exacting quality standards.

Cup Profile

In the cup, this coffee shines with a luminous aroma of lychee, unfolding into the playful sweetness of peach and the refined elegance of oolong tea. The malic acidity lends crisp brightness, balanced by a creamy body and prolonged finish. A cup that lingers with both vibrancy and grace, capturing the harmony between innovation and terroir.

200g Bags.