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 cherries are disinfected with ozone and fermented anaerobically for 48 hours submerged in water with a custom yeast culture. After pulping, a second yeast culture is added to enhance complex aromatics and flavors, followed by a thermal shock wash to lock them in. The coffee is then dried in a dehumidifier to preserve its delicate flavor profile and prevent over-fermentation. Finally, the coffee is then sent to a decaffeination facility to undergo the natural Sugar Cane Ethyl Acetate (EA) decaf process. What is Sugar Cane Ethyl Acetate (EA) decaf process? The Sugar Cane Process originates in Colombia where sugar cane grows in abundance. As molasses is a key byproduct in sugar production it is ideal to be fermented to make ethanol alcohol due to its abundance. The ethanol is combined with acetic acid (vinegar), to create the solvent ethyl acetate (E.A.) which is a compound that naturally occurs in wine, beer, fruit, and vegetables. The coffee beans are steamed or soaked in water to help release caffeine from the seed structure. Afterwards the coffee undergoes an E.A. wash, which dissolves the caffeine. Finally, the seeds are cleaned with water again and then dried to a stable moisture level. We find this process results in a decaf coffee with a lovely, clean, and sweet flavour! 200g Direct trade with Finca El Paraiso Origin: Cauca, Colombia Producer: Daniel Bermudez Variety: Castillo Process: Anaerobic Washed EA Decaf Elevation: 1930m Harvest: 2025 Recommended Brew: Filter, Modern Espresso Aroma: Raspberry, Cinnamon Flavour: Lemon, Raspberry, Cinnamon, Honey

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 cherries are disinfected with ozone and fermented anaerobically for 48 hours submerged in water with a custom yeast culture. After pulping, a second yeast culture is added to enhance complex aromatics and flavors, followed by a thermal shock wash to lock them in. The coffee is then dried in a dehumidifier to preserve its delicate flavor profile and prevent over-fermentation. Finally, the coffee is then sent to a decaffeination facility to undergo the natural Sugar Cane Ethyl Acetate (EA) decaf process. What is Sugar Cane Ethyl Acetate (EA) decaf process? The Sugar Cane Process originates in Colombia where sugar cane grows in abundance. As molasses is a key byproduct in sugar production it is ideal to be fermented to make ethanol alcohol due to its abundance. The ethanol is combined with acetic acid (vinegar), to create the solvent ethyl acetate (E.A.) which is a compound that naturally occurs in wine, beer, fruit, and vegetables. The coffee beans are steamed or soaked in water to help release caffeine from the seed structure. Afterwards the coffee undergoes an E.A. wash, which dissolves the caffeine. Finally, the seeds are cleaned with water again and then dried to a stable moisture level. We find this process results in a decaf coffee with a lovely, clean, and sweet flavour! 200g Direct trade with Finca El Paraiso Origin: Cauca, Colombia Producer: Daniel Bermudez Variety: Castillo Process: Anaerobic Washed EA Decaf Elevation: 1930m Harvest: 2025 Recommended Brew: Filter, Modern Espresso Aroma: Raspberry, Cinnamon Flavour: Lemon, Raspberry, Cinnamon, Honey