Lychee is back! Finca El Paraíso, located in Cauca, Colombia, is a well-known family-run coffee farm led by Diego Bermúdez, Daniel Bermúdez and their family. Founded in 2008, it has become a leader in innovative coffee processing, using proprietary technology, microbiology research, advanced biocatalysis, and its signature “thermal shock” method. 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 Cauca, Colombia, is a well-known family-run coffee farm led by Diego Bermúdez, Daniel Bermúdez and their family. Founded in 2008, it has become a leader in innovative coffee processing, using proprietary technology, microbiology research, advanced biocatalysis, and its signature “thermal shock” method. 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