EL PARAISO CARDAMOMO – CASTILLO, DOUBLE ANAEROBIC WASHED THERMAL SHOCK - COLOMBIA
TAITH
LEWES, ENGLAND
EL PARAISO CARDAMOMO – DOUBLE ANAEROBIC WASHED THERMAL SHOCK – CASTILLO
CARDAMOM
PISTACHIO
SPONGE CAKE
PRODUCER: EL PARAISO
ORIGIN: COLOMBIA
PROCESS: DOUBLE ANAEROBIC WASHED THERMAL SHOCK
VARIETAL: CASTILLO
ALTITUDE: 1960 MASL
ROAST DATE: APRIL 17, 2026
FROM THE ROASTER
FARM
FINCA EL PARAÍSO, RUN BY DIEGO SAMUEL BERMÚDEZ IN CAUCA, COLOMBIA, IS RENOWNED FOR ITS INNOVATIVE, SCIENCE-DRIVEN APPROACH TO COFFEE PRODUCTION. DIEGO APPLIES PRECISE, CONTROLLED FERMENTATIONS AND SELECTED MICROORGANISMS TO SHAPE FLAVOR DEVELOPMENT, ELEVATING EACH STAGE FROM HARVEST TO DRYING INTO A CAREFULLY ENGINEERED PROCESS. HIS SIGNATURE THERMAL-SHOCK WASHING TECHNIQUE USING HOT AND COLD WATER TO “FIX” AROMATIC COMPOUNDS CREATES EXCEPTIONALLY VIBRANT, FRUIT-FORWARD PROFILES THAT STAND OUT IN THE SPECIALTY COFFEE WORLD. WITH ON-SITE SENSORY AND MICROBIOLOGY LABS, DIEGO AND HIS TEAM CONTINUOUSLY ANALYZE VARIABLES SUCH AS PH, TEMPERATURE, AND MICROBIAL ACTIVITY, ENSURING CONSISTENCY AND REPEATABILITY. THIS FUSION OF AGRICULTURAL TRADITION AND SCIENTIFIC RIGOR HAS EARNED FINCA EL PARAÍSO GLOBAL RECOGNITION AND POSITIONED IT AS A LEADER IN MODERN COLOMBIAN COFFEE INNOVATION.
PROCESS
THIS EXCLUSIVE BLEND OF SELECTED MICROLOTS FROM CAUCA IS CRAFTED TO EXPRESS COMPLEXITY, BALANCE, AND REFINEMENT. PROCESSING BEGINS WITH CAREFUL CHERRY SELECTION, FLOTATION, AND OZONATED WASHING, FOLLOWED BY A 12-HOUR OXIDATION STAGE THAT ENHANCES ENZYMATIC ACTIVITY AND FLAVOR DEPTH. AFTER DEPULPING, THE PARCHMENT UNDERGOES TWO FERMENTATION PHASES: 12 HOURS IN OPEN TANKS AND A SUBMERGED STAGE THAT PROMOTES GRADUAL MUCILAGE BREAKDOWN FOR INCREASED CLARITY. TRADITIONAL CHANNEL WASHING MAINTAINS CLEANLINESS AND HIGHLIGHTS NATURAL ACIDITY. DRYING IS COMPLETED IN A MECHANICAL DEHUMIDIFIER AT 38 °C UNTIL THE COFFEE REACHES 10–11.5% MOISTURE, THEN STABILIZED IN COOL STORAGE. FINALLY, WASHED AND HONEY COMPONENTS ARE BLENDED TO CREATE A CUP WITH FRESHNESS, SWEETNESS, AND REFINED TEXTURE.
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Description
TAITH
LEWES, ENGLAND
EL PARAISO CARDAMOMO – DOUBLE ANAEROBIC WASHED THERMAL SHOCK – CASTILLO
CARDAMOM
PISTACHIO
SPONGE CAKE
PRODUCER: EL PARAISO
ORIGIN: COLOMBIA
PROCESS: DOUBLE ANAEROBIC WASHED THERMAL SHOCK
VARIETAL: CASTILLO
ALTITUDE: 1960 MASL
ROAST DATE: APRIL 17, 2026
FROM THE ROASTER
FARM
FINCA EL PARAÍSO, RUN BY DIEGO SAMUEL BERMÚDEZ IN CAUCA, COLOMBIA, IS RENOWNED FOR ITS INNOVATIVE, SCIENCE-DRIVEN APPROACH TO COFFEE PRODUCTION. DIEGO APPLIES PRECISE, CONTROLLED FERMENTATIONS AND SELECTED MICROORGANISMS TO SHAPE FLAVOR DEVELOPMENT, ELEVATING EACH STAGE FROM HARVEST TO DRYING INTO A CAREFULLY ENGINEERED PROCESS. HIS SIGNATURE THERMAL-SHOCK WASHING TECHNIQUE USING HOT AND COLD WATER TO “FIX” AROMATIC COMPOUNDS CREATES EXCEPTIONALLY VIBRANT, FRUIT-FORWARD PROFILES THAT STAND OUT IN THE SPECIALTY COFFEE WORLD. WITH ON-SITE SENSORY AND MICROBIOLOGY LABS, DIEGO AND HIS TEAM CONTINUOUSLY ANALYZE VARIABLES SUCH AS PH, TEMPERATURE, AND MICROBIAL ACTIVITY, ENSURING CONSISTENCY AND REPEATABILITY. THIS FUSION OF AGRICULTURAL TRADITION AND SCIENTIFIC RIGOR HAS EARNED FINCA EL PARAÍSO GLOBAL RECOGNITION AND POSITIONED IT AS A LEADER IN MODERN COLOMBIAN COFFEE INNOVATION.
PROCESS
THIS EXCLUSIVE BLEND OF SELECTED MICROLOTS FROM CAUCA IS CRAFTED TO EXPRESS COMPLEXITY, BALANCE, AND REFINEMENT. PROCESSING BEGINS WITH CAREFUL CHERRY SELECTION, FLOTATION, AND OZONATED WASHING, FOLLOWED BY A 12-HOUR OXIDATION STAGE THAT ENHANCES ENZYMATIC ACTIVITY AND FLAVOR DEPTH. AFTER DEPULPING, THE PARCHMENT UNDERGOES TWO FERMENTATION PHASES: 12 HOURS IN OPEN TANKS AND A SUBMERGED STAGE THAT PROMOTES GRADUAL MUCILAGE BREAKDOWN FOR INCREASED CLARITY. TRADITIONAL CHANNEL WASHING MAINTAINS CLEANLINESS AND HIGHLIGHTS NATURAL ACIDITY. DRYING IS COMPLETED IN A MECHANICAL DEHUMIDIFIER AT 38 °C UNTIL THE COFFEE REACHES 10–11.5% MOISTURE, THEN STABILIZED IN COOL STORAGE. FINALLY, WASHED AND HONEY COMPONENTS ARE BLENDED TO CREATE A CUP WITH FRESHNESS, SWEETNESS, AND REFINED TEXTURE.
