El Paraiso Castillo Lychee

Castillo – Finca El Paraíso

Lychee • Cream • Floral

A playful, aromatic coffee with soft florals and juicy sweetness. This Castillo lot from Finca El Paraíso, produced by Samuel Diego Bermudez, showcases how precise processing can turn a traditional variety into something extraordinary.

Tasting Notes

Lychee, Cream, Floral

Delicate florals and tropical fruit with a candy-like clarity and smooth texture.

Producer Details

• Origin: El Paraíso, Cauca, Colombia

• Producer: Samuel Diego Bermudez

• Farm: Finca El Paraíso

• Variety: Castillo

• Elevation: 1,960 MASL

• Process: Double Anaerobic + Thermal Shock

Processing

This coffee undergoes a highly technical, multi-stage post-harvest process:

1. Selective harvesting at peak ripeness

2. Ozone cherry disinfection

3. 72-hour anaerobic fermentation (whole cherries, submerged in water)

4. Pulping and demucilagination

5. Culturing of fermentation microorganisms and aroma precursors

6. 36-hour second fermentation with culture medium under pressure

7. Thermal shock to lock in volatile compounds

8. Dehumidifier drying to preserve delicate notes and prevent over-fermentation

This innovative method enhances the coffee’s flavor development, producing a cup with vivid aromatics and precise fruit expression.

Cup Experience

This coffee leans floral and fruit-forward, with a silky body and clean finish.

Lychee leads the cup, supported by soft florals with a creamy twist.

Best enjoyed as a filter brew or expressive espresso.

Import into BeanConqueror

Castillo – Finca El Paraíso

Lychee • Cream • Floral

A playful, aromatic coffee with soft florals and juicy sweetness. This Castillo lot from Finca El Paraíso, produced by Samuel Diego Bermudez, showcases how precise processing can turn a traditional variety into something extraordinary.

Tasting Notes

Lychee, Cream, Floral

Delicate florals and tropical fruit with a candy-like clarity and smooth texture.

Producer Details

• Origin: El Paraíso, Cauca, Colombia

• Producer: Samuel Diego Bermudez

• Farm: Finca El Paraíso

• Variety: Castillo

• Elevation: 1,960 MASL

• Process: Double Anaerobic + Thermal Shock

Processing

This coffee undergoes a highly technical, multi-stage post-harvest process:

1. Selective harvesting at peak ripeness

2. Ozone cherry disinfection

3. 72-hour anaerobic fermentation (whole cherries, submerged in water)

4. Pulping and demucilagination

5. Culturing of fermentation microorganisms and aroma precursors

6. 36-hour second fermentation with culture medium under pressure

7. Thermal shock to lock in volatile compounds

8. Dehumidifier drying to preserve delicate notes and prevent over-fermentation

This innovative method enhances the coffee’s flavor development, producing a cup with vivid aromatics and precise fruit expression.

Cup Experience

This coffee leans floral and fruit-forward, with a silky body and clean finish.

Lychee leads the cup, supported by soft florals with a creamy twist.

Best enjoyed as a filter brew or expressive espresso.

Import into BeanConqueror