Colombia EA Decaf LYCHEE PEACH
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.
What's included in each experience
TAKEOUT BOX - ALL THE EXTRAS
The Takeout Box comes with:
- A 200-gram bag of coffee
- One fortune cookie or Hi-Chew
- A few stickers
- One packet of instant coffee
- One custom brewing water packet from Third Wave Water
- A detailed coffee card
JUST A BAG
This option contains:
- One 200-gram bag of coffee
- One instant coffee packet
- One detailed coffee card
1 KILO BAG
This option contains:
- One 1000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
2 KILO BAG
This option contains:
- One 2000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
Coffee Info
Location: Cauca
Country: Colombia
Producer: Daniel Bermúdez
Mill: Finca El Paraíso / DESCAFECOL (Decaffeination)
Process: Sugar Can EA Decaf Thermalshock Lychee Peach Co-Ferment
Varietal: caturra
Harvest date: 2026
Volume Purchased:2,630kg
About the farm: This coffee is produced using a controlled fermentation process starting with carefully selected ripe cherries. After an initial cleaning stage, the cherries undergo anaerobic fermentation in water for approximately 48 hours using selected yeast (Saccharomyces cerevisiae). After pulping, the coffee goes through a second fermentation stage to enhance its aromatic profile. A thermal shock washing process is applied to stabilize the coffee and preserve its characteristics. Drying is carried out under controlled conditions to ensure consistency and quality. Once stabilized, the coffee is sent to DESCAFECOL for decaffeination using the sugar cane EA method, maintaining the integrity of the cup profile.
Drying time: 12 Days
Drying Temperature: 40c
Humidity: 11%
Density: 0.70 g/ml
Water Activity: 0.60
Stabilization: 15-30 days
Elevation: 1960 masl
Temperature: 18-24c
Total trees: Approx. 4000 trees variety Castillo
Other trees: Plantain, banana, shade trees
Taste Cup Profile
Lychee Calpico, Peach, Black Tea, Dates
Processing Cup Effect : 10
Sweetness : 8
Acidity : 9
Clarity : 8
Aftertaste : 9
Floral : 5
Spice : 5
Internal Cup Score : 88
Bean: 78 Ground: 118
Transparency cost
Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.
Farmgate : $7.00LB / $15.43KILO
FOB : $9.52LB / $20.99 Kilo
Farmer's %100
Our Cost Of Green : $11.32LB / $24.97 KILO
Roasted cost 9% : $12.45LB / $27.45KILO
Packaging : $1.98
Luminous Labor : $28 HOUR
Ship Dates
We pack all orders and then ship them out at 9 AM on Monday
Tracking information is sent to your email. For any issues, please reach out to us.
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Producer Q & A
How did you come into working in coffee?
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What makes this harvest or lot different from others?
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Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.
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