*Decaf* Lychee Peachy - Colombia - 94 Celcius

Lychee x Peach x Caramel

• Region: Piendamo, Cauca (Colombia)
  
• Variety: Castillo
• Altitude: 1960m
• Process: Heat shock washed + Decaffeinated sugar cane
• Farm: El Paraiso
• Producer: Diego Bermudez
  
  

  Origin and producer: the excellence of Finca El Paraíso

  Finca El Paraíso, a small family farm nestled in the municipality of Piendamó in Colombia's Cauca region, is run by Diego Bermúdez. A true pioneer of experimental fermentation techniques, Diego pushes the boundaries of flavor through innovations in production and processing. Under his leadership, this farm has become a model of creativity and know-how, producing coffees that captivate coffee lovers the world over.

  A unique processing method

  The processing method employed by Finca El Paraíso is quite simply exceptional. The "Lychee Peach" process takes its name from the use of yeasts extracted from specific fruits - in this case, lychee and peach - to develop bacteria which are then introduced into the coffee cherries during co-fermentation.

  The process involves two distinct fermentation stages. First, the cherries undergo a thorough 36-hour anaerobic fermentation. Then, a 12-hour secondary fermentation intensifies aromas and flavors. Once the ideal pH has been reached, the cherries are rapidly stabilized by immersion in cold water, a "thermal shock" technique that preserves their vibrant notes. Finally, controlled drying using a dehumidifier seals in this unique aromatic complexity.

  This process, combining science and art, introduces specific micro-organisms at each stage to create a flavor profile of remarkable precision. Although this process requires colossal effort, the end result is worth every moment: a cup that transcends expectations and reveals the excellence of specialty coffee.