Finca El Paraíso | Lychee Peach | Sugarcane EA Decaf | Colombia

Description

A tropical decaf built around clarity and sweetness. This is a refined, lifted expression from Paraíso, with a profile centered on peach, lychee, and a smooth creamy caramel finish. Produced at Finca El Paraíso in Cauca, Colombia, this lot reflects the Bermudez family’s precision-driven approach to fermentation. Rather than relying on ambient microbes, the cherries are inoculated with a selected YN-09 strain of Saccharomyces cerevisiae, contributing to a more defined fruit-forward profile. After an anaerobic fermentation, the coffee moves through a washed process and a controlled thermal shock stage, helping maintain clarity and structure in the cup. It is then decaffeinated using the sugarcane (EA) method, preserving much of the character developed during processing. The result is a clean, fruit-driven decaf with notes of peach, lychee, apple, caramel, and a very creamy body. Compared to more red-fruit-driven Paraíso lots, this one leans brighter and more delicate, with a silky texture and a composed, easy finish. Note: Due to decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not always reflect roast development. Origin Details Region: Timbío, Cauca, Colombia Farm: Finca El Paraíso Altitude:  1870 masl Producer: Diego Samuel Bermudez and Family Shade: Citrus and Mixed Fruit Trees Variety: Castillo Process: YN-09 Yeast Inoculation, Anaerobic Washed, Thermal Shock, Sugarcane EA Decaf Roast Level Light Flavor Notes Peach Lychee Apple Caramel Processing Method This lot is produced through a controlled fermentation approach using a defined yeast strain and carefully managed processing stages. Yeast Inoculation The cherries are inoculated with YN-09, a strain of Saccharomyces cerevisiae, inside temperature-controlled tanks. This approach improves consistency and contributes to a clean, fruit-forward profile. Anaerobic Fermentation The coffee ferments in a low-oxygen environment, limiting oxygen exposure and helping stabilize the fermentation process. This contributes to a more structured acidity and balanced fruit expression. Washed Finish After the 36 hours anaerobic fermentation, the coffee is washed to remove remaining mucilage, helping clarify the cup and keep the profile clean and defined. Thermal Shock A sequence of hot and cold water treatments helps stabilize the coffee and maintain clarity and structure in the final cup. Sugarcane EA Decaffeination The coffee is decaffeinated using ethyl acetate derived from sugarcane. Combined with water, this process selectively removes caffeine while retaining much of the coffee’s original structure. The beans are then steamed to remove any residual EA and dried back to a stable moisture level. Why You Will Love It A light, more tropical expression from Finca El Paraíso Clear notes of peach and lychee with a soft caramel backbone Controlled fermentation using YN-09 yeast for consistency and balance A clean, composed decaf that remains expressive and easy to drink How to Brew This coffee works especially well as a pour over, where its lighter fruit profile comes through with clarity. Use water just off boil and a slightly coarser grind to maintain good flow and balance. In immersion methods, expect a rounder profile with more emphasis on sweetness and caramel, with the fruit notes becoming softer and more integrated. Learn more about decaf processing and decaf brewing here: Sugarcane vs Swiss Water Decaf® Why Decaf Coffee Often Brews More Slowly About Finca El Paraíso Finca El Paraíso is known for its methodical, research-driven approach to coffee processing. With in-house labs, controlled fermentation systems, and a focus on repeatability, the Bermudez family produces coffees with clarity, structure, and consistency. This lot reflects that philosophy, offering a fruit-forward profile that is both expressive and carefully constructed. Resting Time: 2-3 days