Colombia El Paraíso Lychee Peach - Thermal Shocked Washed

This unique lot, known as Lychee Peach, comes from Finca El Paraíso, located in the Piendamó region of Cauca, Colombia. The farm is led by Diego Bermúdez, whose reputation in the specialty coffee world has grown rapidly due to his innovative, microbiology-driven approach to coffee processing.

Founded in 2008 by Diego and his brother Alexander, Finca El Paraíso is built on a foundation of curiosity and scientific precision. Despite not coming from a traditional coffee-growing family, Diego applied his background in agricultural business and fermentation science to reimagine post-harvest coffee processing. Over time, the Bermúdez brothers developed a proprietary method that includes microbial control, ozonated water disinfection, and carefully timed thermal shock techniques—all geared toward preserving the coffee's aromatic complexity and sensory clarity.

For this lot, cherries undergo a 36-hour anaerobic fermentation in whole cherry, followed by a 12-hour second fermentation with selected microorganisms to enhance fruit characteristics. The process finishes with a thermal shock using alternating hot and cold water to halt fermentation at peak expression, followed by drying in a dehumidifier system to preserve body and flavor. This results in a coffee that is intensely aromatic, precise, and expressive—consistently praised by roasters and competitors alike.