El Paraiso Castillo Lychee Origin: Cauca, Colombia Producer: Samuel Diego Bermudez Process: Double Anaerobic + Thermal Shock Varietal: Castillo Altitude: 1,960 masl Tasting Notes: lychee, cream, floral This coffee is a snapshot of place — grown at 1,960 masl on Finca El Paraíso, where traditional varieties meet cutting-edge innovation. Producer Samuel Diego Bermudez applies a multi-stage, double anaerobic process with thermal shock to elevate Castillo into something truly extraordinary — lush, floral, and tropical. We’ve roasted it ultra-light to let the nuances shine. Expect lychee, cream, and floral notes, with a silky body, nice acidity and candy-like clarity that finishes clean and delicate. Best for: Filter, expressive espresso (lychee bomb), or whenever you crave a bright, aromatic cup that surprises and delights. Import into BeanConqueror

El Paraiso Castillo Lychee Origin: Cauca, Colombia Producer: Samuel Diego Bermudez Process: Double Anaerobic + Thermal Shock Varietal: Castillo Altitude: 1,960 masl Tasting Notes: lychee, cream, floral This coffee is a snapshot of place — grown at 1,960 masl on Finca El Paraíso, where traditional varieties meet cutting-edge innovation. Producer Samuel Diego Bermudez applies a multi-stage, double anaerobic process with thermal shock to elevate Castillo into something truly extraordinary — lush, floral, and tropical. We’ve roasted it ultra-light to let the nuances shine. Expect lychee, cream, and floral notes, with a silky body, nice acidity and candy-like clarity that finishes clean and delicate. Best for: Filter, expressive espresso (lychee bomb), or whenever you crave a bright, aromatic cup that surprises and delights. Import into BeanConqueror