Colombia | Finca el Paraiso Castillo DECAF

Tasting Notes: Strawberry, peach, candied ginger

Origin: Cauca, Colombia

Varietal: Castillo

Process: Thermal Shock Semi-Washed; Sugar Cane Decaf

About: Finca el Paraiso is a family farm in Cauca, Colombia, where unique fermentation science has produced some of our favorite and most unique coffees. Led by Diego Bermudez, the Paraiso team uses advanced fermentation techniques like thermal shock and specific yeast inoculation to showcase vibrant and unique flavors. Many of these experiments are performed with the Castillo variety where the yeast strain and process are altered to produce wildly different flavors with the same coffee. We're especially excited that they have a decaffeinated version that's just as vibrant and flavorful as the full caffeine version.

For Paraiso's M-03, the coffee cherries undergo a double aerobic fermentation where Saccharomyces cerevisiae yeast is used and the coffee cherry leachate is recirculated with the pulped coffee. After the fermentation stage, the team uses their signature thermal shock process. The coffee then undergoes a decaffeination process with ethyl acetate, which is often called the sugar cane process as it is a byproduct of the fermentation of sugar cane and is a naturally occurring compound. 

This decaf is not like any other we've had. It's extremely bright, fruity, and floral. We truly wouldn't be able to tell this was decaf had we not brewed a bunch of this before bed. There's a lovely mix of peach, berry, and a spice that's similar to candied ginger. A perfect coffee to drink all day.

Rest and house recipe: We're resting this at least 2 weeks. Decaf is a bit more processed so it doesn't need quite as much rest as other roasts.

V60: 1:16.5, 202° F water, medium-fine grind (23 on the Commandante C-40). Bloom for 1:00 followed by two equal pours to final volume, finishing around 2:30.

Roast Level:

Intensity:

Whole Bean Coffee | Net wt. 8 oz.