El Paraiso Decaf

Finca El Paraíso, located in Cauca, Colombia, is a well-known family-run coffee farm led by Diego Bermúdez, Daniel Bermúdez and their family. Founded in 2008, it has become a leader in innovative coffee processing, using proprietary technology, microbiology research, advanced biocatalysis, and its signature “thermal shock” method.

The cherries are disinfected with ozone and fermented anaerobically for 48 hours submerged in water with a custom yeast culture. After pulping, a second yeast culture is added to enhance complex aromatics and flavors, followed by a thermal shock wash to lock them in. The coffee is then dried in a dehumidifier to preserve its delicate flavor profile and prevent over-fermentation.

Finally, the coffee is then sent to a decaffeination facility to undergo the natural Sugar Cane Ethyl Acetate (EA) decaf process.


What is Sugar Cane Ethyl Acetate (EA) decaf process?
The Sugar Cane Process originates in Colombia where sugar cane grows in abundance. As molasses is a key byproduct in sugar production it is ideal to be fermented to make ethanol alcohol due to its abundance. The ethanol is combined with acetic acid (vinegar), to create the solvent ethyl acetate (E.A.) which is a compound that naturally occurs in wine, beer, fruit, and vegetables. The coffee beans are steamed or soaked in water to help release caffeine from the seed structure. Afterwards the coffee undergoes an E.A. wash, which dissolves the caffeine. Finally, the seeds are cleaned with water again and then dried to a stable moisture level. We find this process results in a decaf coffee with a lovely, clean, and sweet flavour!

200g
Direct trade with Finca El Paraiso

Cauca, Colombia
Producer: Daniel Bermudez
Variety: Castillo
Process: Anaerobic Washed EA Decaf
Elevation: 1930m
Harvest: 2025

Filter, Modern Espresso

Raspberry, Cinnamon

Lemon, Raspberry, Cinnamon, Honey