Castillo
Thermal Shock Decaf
Finca El Paraiso

Tastes Like: Raspberries, Peach, Key Lime

Origin: El Paraiso, Cauca, Colombia

Variety: Castillo

Producer: Samuel Diego Bermudez

Elevation: 1960 masl

Process:  Decaffeinated Thermal Shock Washed

About Finca El Paraiso

Finca El Paraiso is Samuel Diego Bermudez’s coffee project in Cauca, Colombia. He began growing coffee on family land while studying agricultural enterprise management, then developed his work through INDESTEC, a company focused on coffee processing technology. Fermentation research and equipment design have become central to the team’s approach to producing consistent, distinctive coffees.

The coffees in this selection come from high-elevation growing conditions in Cauca, where frequent rainfall makes careful post-harvest handling especially important. El Paraiso combines cultivation with controlled fermentation and drying, adjusting those stages to suit each variety and named profile.

Variety

Castillo is a Colombian Arabica variety developed by Cenicafé from Caturra and Timor Hybrid material. It was selected for productivity, adaptability, and resistance to coffee leaf rust while retaining good cup-quality potential. El Paraiso uses this widely cultivated Colombian variety to explore how controlled fermentation can shape aroma, acidity, and sweetness.

Processing

This Castillo combines a cultured fermentation with a thermal-shock washed finish. Saccharomyces cerevisiae yeast is used during the fermentation stages, followed by a wash involving a change in water temperature and controlled drying. The approach develops the coffee’s aromatic profile before decaffeination.

Caffeine is then removed using sugarcane-derived ethyl acetate. This is a separate step from fermentation: the coffee’s distinctive processing profile is established first, and the decaffeination step reduces its caffeine content.

Resting Guidance

Decaf Method: Ethyl acetate sugarcane decaf 

** 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**