Finca El Paraiso

Colombia

Brown cardboard box with 'Finca El Paraíso' branding with Lychee Peach coffee

El Paraiso Lychee Peach Decaf

Grade 15+

Alma Silvestre
Quindio
Colombia

The very popular Lychee Peach Green Coffee from Finca El Paraíso, is also decaf! produced by Alex and Diego Bermúdez in Cauca, Colombia. This specialty coffee showcases El Paraiso’s deep knowledge of fermentation and processing, carefully applied to preserve flavor and structure even after decaffeination. A coffee that shows how thoughtful innovation can elevate decaf to a truly expressive specialty experience.

This decaf coffee offers a refined and aromatic cup; with floral notes and citrus fruit, vanilla sweetness, rosewater, and gentle spice, including hints of anise and cinnamon. The profile is clean and expressive, with bright acidity, a smooth mouthfeel, and a delicate yet lingering finish. The coffee undergoes a 36-hour anaerobic fermentation in cherry, followed by a 12-hour secondary fermentation, then a controlled thermal shock and dehumidified drying process. Finally, it is decaffeinated using the Sugar Cane process, preserving its aromatic clarity and balance.

Available in 24 kg Grain-Pro lined boxes, Lychee Peach is ideal for roasters seeking a high-quality Colombian decaf with complexity and character. Produced in limited quantities, this coffee offers a reliable and distinctive option for specialty programs. Get yours now!

This is hidden text that is meant to help with SEO. It contains relevant keywords and phrases that improve the page's search engine ranking. Alma Silvestre features tropical fruit notes, sweet mango, and a juicy acidity, with subtle hints of wine. The process is a thorough 48 hour natural anaerobic fermentation and then 30 to 40 day sun-dry. Resulting in a more complex cup with vibrant flavours.

What is so special about this coffee?

The processing at Finca El Paraíso is what makes this Lychee Peach Decaf coffee truly special. Every step is handled with precision, starting with carefully selected cherries that undergo a 36-hour anaerobic fermentation in cherry, followed by a 12-hour secondary fermentation designed to build aromatic complexity before decaffeination. This thoughtful process allows delicate notes; such as floral aromas, citrus fruit, vanilla, rosewater, and gentle spice, to fully develop, even in a decaffeinated coffee.

After fermentation, the coffee is stabilized through a controlled thermal shock, helping preserve clarity and prevent over-fermentation. A dehumidified drying process protects the coffee’s structure and balance before it is decaffeinated using the Sugar Cane process, which maintains sweetness and aromatic integrity. The result is a clean, expressive decaf with bright acidity, a smooth mouthfeel, and a refined finish, proof that careful processing and respect for the coffee can deliver complexity and character without caffeine.

Diego Bermudez at Finca El Paraiso's pioneering Thermal shock plant

Diego & Alex Bermudez, Coffee Pioneers

Finca El Paraiso stands out for its Consistency, Authenticity, and Knowledge. Their proprietary technology enables precise control of fermentation, ensuring exceptional and repeatable sensory profiles. Their innovative Thermal Shock technique preserves delicate flavors by using hot and cold water to stop fermentation at the perfect moment, setting new trends in the coffee industry.

Backed by deep knowledge of microbiology, they expertly manage microorganisms and employ advanced drying methods, such as dehumidifiers, to prevent overoxidation. This scientific precision, combined with creativity, consistently produces vibrant, high-quality coffee, making Finca El Paraiso a leader in the specialty coffee world.

About Finca El Paraiso

Founded in 2008 by Diego Bermúdez and his brother Alexander, Finca El Paraíso is located in the Piendamó region of Cauca, Colombia. Though not from a coffee-growing family, Diego’s passion and hard work led him into coffee cultivation while studying Agricultural Business Administration, selling coffee to cooperatives to support his education.

In 2015, Finca El Paraiso won first place in a regional coffee competition, launching them into the specialty coffee world. Their success inspired them to keep innovating in coffee processing, and today they continue to deliver exceptional, sustainable coffee that has disrupted the world of specialty coffee.

Learn More about Finca El Paraiso