Colombia El Paraiso Lychee

Coffee Profile: Colombia El Paraiso Lychee

Origin: Cauca, Colombia
Producer: Diego Samuel Bermúdez, Finca El Paraíso
Variety: Castillo
Altitude: 1,750–1,950m
Process: Double Anaerobic Washed, Thermal Shock

Tasting Notes

• Primary Flavors: Lychee, peach, and apricot, with a vibrant, juicy fruitiness.

• Aroma: Delicate floral notes reminiscent of osmanthus and jasmine, complemented by sweet vanilla.

• Additional Nuances: Subtle strawberry and red fruit undertones; creamy, syrupy body; lingering sweet finish that occasionally evokes black tea, apple, passion fruit, or caramel depending on roast and brew.

• Acidity: Bright and malic, supporting vibrant fruit punch tones.

• Mouthfeel: Elegant, smooth, and tea-like, with a persistent, sophisticated aftertaste.

Process & Story

The Lychee lot from Finca El Paraíso stands out for its groundbreaking double anaerobic fermentation, which uses a proprietary fermentation culture derived from coffee tree cascara, mucilage, coffee flower extract, and specific yeast strains—no actual lychee or other fruits are added. After fermentation, the beans undergo a unique thermal shock process—washed in hot and then cold water—to lock in complex flavors, followed by meticulous drying at controlled temperature and humidity for depth and clarity.

Finca El Paraíso is renowned for using science-driven processing to push the boundaries of Colombian coffee. Producer Diego Samuel Bermúdez combines microbiological expertise, precise fermentation control, and post-harvest innovation to produce coffees of exceptional aromatic complexity, winning accolades and becoming a staple among specialty coffee lovers worldwide