el paraiso

Description

partner: CATA

farmer: Alex Bermudez

region: cauca, colombia

process: thermal shock + yeast dbl anaerobic washed

alt: 1960 mask

variety: Castillo

cup profile: cherry - raspberry - plum - ginger cake

You asked for a decaf that still tastes like coffee. This Castillo from El Paraíso is exactly that.

Very sweet, red-fruit led, and endlessly drinkable. It’s clean, comforting, and quietly vibrant; an anytime cup without the caffeine.

The cherries were picked very ripe, then double-fermented with El Paraíso’s house “Red Plum” yeast culture. First, an anaerobic cherry soak (~36 hrs) builds aromatic precursors; after pulping and demucilaging, a second fermentation (~12 hrs) with a tailored culture fixes those precursors to the seed under pressure. A thermal-shock wash follows, locking in flavour, before low-temperature dehumidifier drying to preserve delicate notes.

To remove caffeine without stripping character, the coffee was then decaffeinated in Colombia using the EA (ethyl acetate) method. A sugarcane-derived solvent that selectively bonds to caffeine and is rinsed away. Doing this at origin helps retain freshness and the cup’s red-fruit identity.

BREW GUIDE BELOW.

**IMPORTANT SHIPPING INFO**

ALL PACKAGES ARE SENT ‘TRACKED’

PLEASE SELECT FROM EITHER TRACKED 24 or TRACKED 48 (UK)

Text from The Source Coffee Roasters' listing.