Lychee is back! Finca El Paraíso, located in Piendamó, Cauca, Colombia, is a world-renowned specialty coffee farm defined by its philosophy of "Paradise grown by science." Founded by producer Diego Bermúdez and managed on the ground today by his cousin, Daniel Bermúdez, the estate operates as a fully integrated coffee production laboratory. It combines high-altitude cultivation with an advanced technological ecosystem that includes an on-site microbiology lab, wet mill, condensation drying facilities, and a sensory laboratory. By studying microbiology, the farm employs an exclusive yeast-mediated biocatalytic process to control the complex interactions between yeasts and bacteria during fermentation, precisely unlocking specific aromatic precursors and flavor profiles in every batch. As pioneers in modern coffee processing, Finca El Paraíso created the renowned Thermal Shock technique as well as proprietary condensation drying equipment. These innovations utilize sealed bioreactors with precise control over temperature, pH, and local yeast strains, followed by a proprietary thermal shock washing method to lock in incredible flavor density and aromatic structure. ABOUT THE PROCESS: The process begins by harvesting coffee cherries at peak ripeness. After being disinfected with ozone, the cherries undergo a 72-hour submerged anaerobic fermentation. Next, the coffee is pulped and demucilaginated. The extracted pulp and mucilage are sent to a pilot plant, where custom microorganism cultures are developed to create an aroma- and flavor-precursor medium. This medium is reintroduced to the fermentation tanks for 36 hours, using pressure to infuse the precursors into the beans. Finally, the coffee undergoes a thermal shock process to lock in the flavor compounds and seal the beans. They are then dried using a dehumidifier to gently remove moisture—preventing over-oxidation, halting metabolic activity to avoid over-fermentation, and preserving the coffee's delicate notes. 200g Direct trade with Finca El Paraiso Origins: Cauca, Colombia Producer: Daniel Bermudez Variety: Castillo Process: Double Anaerobic Thermal Shock Washed Elevation: 1960 masl Harvest: 2026 Recommended Brew: Filter Aroma: Osmanthus, Lychee Flavour: Lychee, Peach, Osmanthus Honey

Lychee is back! Finca El Paraíso, located in Piendamó, Cauca, Colombia, is a world-renowned specialty coffee farm defined by its philosophy of "Paradise grown by science." Founded by producer Diego Bermúdez and managed on the ground today by his cousin, Daniel Bermúdez, the estate operates as a fully integrated coffee production laboratory. It combines high-altitude cultivation with an advanced technological ecosystem that includes an on-site microbiology lab, wet mill, condensation drying facilities, and a sensory laboratory. By studying microbiology, the farm employs an exclusive yeast-mediated biocatalytic process to control the complex interactions between yeasts and bacteria during fermentation, precisely unlocking specific aromatic precursors and flavor profiles in every batch. As pioneers in modern coffee processing, Finca El Paraíso created the renowned Thermal Shock technique as well as proprietary condensation drying equipment. These innovations utilize sealed bioreactors with precise control over temperature, pH, and local yeast strains, followed by a proprietary thermal shock washing method to lock in incredible flavor density and aromatic structure. ABOUT THE PROCESS: The process begins by harvesting coffee cherries at peak ripeness. After being disinfected with ozone, the cherries undergo a 72-hour submerged anaerobic fermentation. Next, the coffee is pulped and demucilaginated. The extracted pulp and mucilage are sent to a pilot plant, where custom microorganism cultures are developed to create an aroma- and flavor-precursor medium. This medium is reintroduced to the fermentation tanks for 36 hours, using pressure to infuse the precursors into the beans. Finally, the coffee undergoes a thermal shock process to lock in the flavor compounds and seal the beans. They are then dried using a dehumidifier to gently remove moisture—preventing over-oxidation, halting metabolic activity to avoid over-fermentation, and preserving the coffee's delicate notes. 200g Direct trade with Finca El Paraiso Origins: Cauca, Colombia Producer: Daniel Bermudez Variety: Castillo Process: Double Anaerobic Thermal Shock Washed Elevation: 1960 masl Harvest: 2026 Recommended Brew: Filter Aroma: Osmanthus, Lychee Flavour: Lychee, Peach, Osmanthus Honey