Hydrangea - Castillo - Thermal Shock Decaf, Finca El Paraiso
Colombia — Diego Samuel Bermúdez Finca El Paraíso Castillo (Decaffeinated Thermal Shock Washed)
Tastes Like — 🫐 Raspberries • 🍑 Peach • 🍋 Key Lime
DETAILS
- Producer: Diego Samuel Bermúdez
- Farm: Finca El Paraíso
- Region: Cauca, Colombia
- Varietal: Castillo
- Process: Decaffeinated Thermal Shock Washed
- Decaf Method: Ethyl Acetate Sugarcane Decaf
- Altitude: 1960 MASL
- Size: 8oz (227g)
INTRO
This decaffeinated lot undergoes a semi-washed culturing process with Saccharomyces cerevisiae, before decaffeination via sugarcane-derived ethyl acetate. The process preserves complexity and delicate fruit characteristics.
Note: Resting period for this decaf Castillo will be much shorter (5–7 days after roast date) due to the Thermal Shock Washed processing + EA Decaf processing.
THE PRODUCER
Diego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. This decaffeinated lot demonstrates that innovation extends to decaf processing as well, with careful attention to preserving the vibrant characteristics expected from El Paraíso.
At 1960 metres above sea level in Cauca, the farm provides exceptional terroir that, combined with meticulous processing and careful decaffeination, creates a decaf coffee that rivals fully caffeinated specialty offerings.
THE PROCESS
The Decaffeinated Thermal Shock Washed process at Finca El Paraíso involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- 🧪 Semi-Washed Culturing — Saccharomyces cerevisiae fermentation
- 🌡️ Thermal Shock Wash — Temperature differential washing
- ☕ Ethyl Acetate Decaffeination — Sugarcane-derived EA decaf method
- 🔒 Complexity Preservation — Process designed to preserve delicate fruit characteristics
This careful combination of thermal shock processing and sugarcane EA decaffeination preserves sweetness and clarity after caffeine removal.
THE CUP
A clean cup with notes of raspberries, peach, and key lime, complemented by a medium body and brilliant acidity. We selected this decaf for its vibrant profile and the care taken to preserve sweetness and clarity after decaffeination. A decaffeinated coffee that rivals fully caffeinated specialty offerings from Finca El Paraíso.
Flavour Notes
- 🫐 Raspberries
- 🍑 Peach
- 🍋 Key Lime
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Colombia — Diego Samuel Bermúdez Finca El Paraíso Castillo (Decaffeinated Thermal Shock Washed)
Tastes Like — 🫐 Raspberries • 🍑 Peach • 🍋 Key Lime
DETAILS
- Producer: Diego Samuel Bermúdez
- Farm: Finca El Paraíso
- Region: Cauca, Colombia
- Varietal: Castillo
- Process: Decaffeinated Thermal Shock Washed
- Decaf Method: Ethyl Acetate Sugarcane Decaf
- Altitude: 1960 MASL
- Size: 8oz (227g)
INTRO
This decaffeinated lot undergoes a semi-washed culturing process with Saccharomyces cerevisiae, before decaffeination via sugarcane-derived ethyl acetate. The process preserves complexity and delicate fruit characteristics.
Note: Resting period for this decaf Castillo will be much shorter (5–7 days after roast date) due to the Thermal Shock Washed processing + EA Decaf processing.
THE PRODUCER
Diego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. This decaffeinated lot demonstrates that innovation extends to decaf processing as well, with careful attention to preserving the vibrant characteristics expected from El Paraíso.
At 1960 metres above sea level in Cauca, the farm provides exceptional terroir that, combined with meticulous processing and careful decaffeination, creates a decaf coffee that rivals fully caffeinated specialty offerings.
THE PROCESS
The Decaffeinated Thermal Shock Washed process at Finca El Paraíso involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- 🧪 Semi-Washed Culturing — Saccharomyces cerevisiae fermentation
- 🌡️ Thermal Shock Wash — Temperature differential washing
- ☕ Ethyl Acetate Decaffeination — Sugarcane-derived EA decaf method
- 🔒 Complexity Preservation — Process designed to preserve delicate fruit characteristics
This careful combination of thermal shock processing and sugarcane EA decaffeination preserves sweetness and clarity after caffeine removal.
THE CUP
A clean cup with notes of raspberries, peach, and key lime, complemented by a medium body and brilliant acidity. We selected this decaf for its vibrant profile and the care taken to preserve sweetness and clarity after decaffeination. A decaffeinated coffee that rivals fully caffeinated specialty offerings from Finca El Paraíso.
Flavour Notes
- 🫐 Raspberries
- 🍑 Peach
- 🍋 Key Lime
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
Original: $39.44
-65%$39.44
$13.80Description
Colombia — Diego Samuel Bermúdez Finca El Paraíso Castillo (Decaffeinated Thermal Shock Washed)
Tastes Like — 🫐 Raspberries • 🍑 Peach • 🍋 Key Lime
DETAILS
- Producer: Diego Samuel Bermúdez
- Farm: Finca El Paraíso
- Region: Cauca, Colombia
- Varietal: Castillo
- Process: Decaffeinated Thermal Shock Washed
- Decaf Method: Ethyl Acetate Sugarcane Decaf
- Altitude: 1960 MASL
- Size: 8oz (227g)
INTRO
This decaffeinated lot undergoes a semi-washed culturing process with Saccharomyces cerevisiae, before decaffeination via sugarcane-derived ethyl acetate. The process preserves complexity and delicate fruit characteristics.
Note: Resting period for this decaf Castillo will be much shorter (5–7 days after roast date) due to the Thermal Shock Washed processing + EA Decaf processing.
THE PRODUCER
Diego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. This decaffeinated lot demonstrates that innovation extends to decaf processing as well, with careful attention to preserving the vibrant characteristics expected from El Paraíso.
At 1960 metres above sea level in Cauca, the farm provides exceptional terroir that, combined with meticulous processing and careful decaffeination, creates a decaf coffee that rivals fully caffeinated specialty offerings.
THE PROCESS
The Decaffeinated Thermal Shock Washed process at Finca El Paraíso involves:
- 🍒 Cherry Selection — Careful picking at peak ripeness
- 🧪 Semi-Washed Culturing — Saccharomyces cerevisiae fermentation
- 🌡️ Thermal Shock Wash — Temperature differential washing
- ☕ Ethyl Acetate Decaffeination — Sugarcane-derived EA decaf method
- 🔒 Complexity Preservation — Process designed to preserve delicate fruit characteristics
This careful combination of thermal shock processing and sugarcane EA decaffeination preserves sweetness and clarity after caffeine removal.
THE CUP
A clean cup with notes of raspberries, peach, and key lime, complemented by a medium body and brilliant acidity. We selected this decaf for its vibrant profile and the care taken to preserve sweetness and clarity after decaffeination. A decaffeinated coffee that rivals fully caffeinated specialty offerings from Finca El Paraíso.
Flavour Notes
- 🫐 Raspberries
- 🍑 Peach
- 🍋 Key Lime
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
