Colombia El Paraiso Candy Shop - thermal shock washed

Cup profile:
strawberry candy, sweet fruit punch, peach, rose, apple, lemonade

Key Facts:
Diego Samuel Bermudez, El Paraiso, El Tambo, Cauca
Variety: Castillo
thermal shock washed, 1,960 m

About the coffee:
Third time’s a charm! After Red Plum and Pink Bourbon, we’re taking you on a trip to the candy shop at El Paraiso.

For more than 15 years, Diego Samuel Bermudez and his El Paraiso farm have been known for their exceptional processing methods and flavour profiles – and they’ve already gathered quite a few fans among you (and us!).

That’s why we’re particularly happy to have Diego’s coffees back in our lineup. And there’s another reason this one is special to us: Felix visited the farm in El Tambo himself in 2022, giving us an even more personal connection to this coffee.

About the processing:
It all starts with a 72-hour anaerobic fermentation of the coffee cherries. The skin and pulp are then removed, mixed with a special yeast culture and then fermented together with the beans.

This second fermentation lasts for 36 hours under controlled conditions and pressure, helping to retain the flavour compounds in the beans. A Thermal Shock treatment stops the fermentation at exactly the right point and effectively “seals” the beans.

The coffee is then dried in a dehumidifier and prepared for further processing.