Natural Castillo
This natural Castillo comes from Finca El Paraíso in Cauca, Colombia, where it is grown at 1,960 masl. The Bermudez brothers work with cherries selected at an advanced stage of ripeness, keeping the fruit intact throughout fermentation and drying, a detail that matters in a natural process, where the seed remains in contact with the pulp for longer.
Cranberry and dried fig lead the cup, followed by dark chocolate and vanilla. A port-like, winey character runs through the profile, with a subtle savoury undertone adding depth. Round acidity and a full, syrupy body carry into a long, lingering finish.
Available in a 70kg bag with GrainPro protection to ensure freshness, this lot shows a more restrained side of Finca El Paraíso’s fermentation work. For roasters, it offers the fruit and body of a natural Castillo with a profile that remains structured and easy to read on the cupping table.
Direct trade green coffee imported by JA coffee through long-term relationships at origin, for specialty coffee roasters.
What is so special about this coffee?
Before fermentation, the cherries are sanitized with ozone to reduce unwanted microbial activity. They are then submerged and fermented for 72 hours under anaerobic pressure, giving the team greater control over the conditions surrounding the whole fruit.
The cherries are dried in a dehumidifier to manage moisture removal and bring fermentation to a controlled stop. The coffee is then stabilized, kept in cool storage, hulled, and selected, a careful sequence designed to carry the sweetness and fruit developed during processing without allowing the profile to become over-fermented.
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.
These beans in details
Bean type
Whole Beans
Process
Natural
Cup score
85.0
Cupping notes
Cranberry, dried fig, and ripe berry lead the cup, with a touch of vanilla sweetness. A wine-like, fermented character adds complexity, supported by a full, syrupy body and a long, lingering finish.
Body
Full
Aftertaste
Prolongued
Acidity
Medium
Balance
Complex and Dynamic
Best for
Filter and Pour Over
Recommended Roast
Light
Producer
Finca El Paraiso // Finca El Paraiso
Origin
Colombia
Region
Cauca
Surrounding vegetation
Plantain, Shade Trees, Flowers, Banana Trees, and Fruit Trees
Elevation
1960
Varietal
Castillo
Product Type
Green Coffee Beans - Wholesale
