Colombia EA Decaf LYCHEE PEACH CO-FERMENT

Description

Grown by Daniel Bermúdez at Finca El Paraíso in Cauca, Colombia, this Castillo lot undergoes a highly controlled double anaerobic fermentation process designed to build complexity while maintaining clarity. Carefully selected ripe cherries are first fermented anaerobically in water for approximately 48 hours with Saccharomyces cerevisiae yeast before pulping and entering a second fermentation stage to further develop aromatic compounds. The coffee is then stabilized through Daniel's thermal shock washing technique and dried under controlled conditions for 8–12 days. Following stabilization, the lot is decaffeinated by DESCAFECOL using the Sugar Cane EA method, a process chosen for its ability to preserve the coffee's structure and character. Produced at 1,960 meters above sea level, this coffee reflects the detailed processing approach that has become a hallmark of Finca El Paraíso while offering a decaffeinated profile with remarkable clarity and expression.