Finca El Paraíso | Yeast Inoculation | Sugarcane EA Decaf | Colombia

Our Finca El Paraíso Castillo earned a 93-point score from Coffee Review (September 2026). Read the full review here.

A balanced but very expressive decaf from one of the most innovative processing minds in Colombia. Floral, fruit-driven, and beautifully clean.

This lot comes from Finca El Paraíso in Cauca, Colombia, the home of producer Diego Samuel Bermudez and his family. The Paraiso team is known globally for its scientific approach to coffee processing, combining controlled fermentation environments, precise temperature management, and purpose-built drying systems to craft coffees with remarkable clarity and sweetness.

This Castillo selection showcases that exact style. The cherries are yeast-inoculated with a selected PO2 culture, placed in sealed bioreactors for anaerobic processing, then finished with a dramatic thermal shock treatment. The green coffee is later decaffeinated through the sugarcane ethyl acetate method, preserving the fruit structure and sweetness created earlier in the process.

The result is a floral, silky, fruit-focused decaf with notes of rose, red plum, raspberry, and pineapple. A refined and elegant Paraíso profile with a gentle caffeine load.

Origin Details

• Region: Timbío, Cauca, Colombia
• Farm: Finca El Paraíso
• Altitude:  1870 masl
• Producer: Diego Samuel Bermudez and Family
• Shade: Citrus and Mixed Fruit Trees
• Variety: Castillo
  
• Process: PO2 Yeast Inoculation with Thermal Shock, Anaerobic Washed

Flavor Notes

• Floral
• Raspberry
• Plum
• Tropical 
• Citrus

Processing Method

This coffee is produced through a targeted, scientific approach called PO2 Yeast Inoculation with Thermal Shock, Anaerobic Washed. Each step is designed to build a precise flavor profile rather than relying on ambient fermentation.

Yeast Inoculation
Instead of depending on wild microbes, the cherries are deliberately seeded with a selected PO2 yeast strain inside temperature-controlled bioreactors. PO2 is a specific strain within the Saccharomyces cerevisiae species, chosen for its ability to amplify red fruit esters, floral aromatics, and gentle tropical notes. This guided approach increases esters such as ethyl hexanoate and phenethyl acetate, which create the plum and rose character found in this lot.

Anaerobic Stage
After inoculation, the cherries rest in sealed stainless steel tanks without oxygen. This stabilizes the microbial environment, prevents acetic spikes, and allows the yeast to control the metabolic pathway. Anaerobic processing produces rounded acidity and clean fruit expression.

Anaerobic Washed Finish
Once fermentation reaches its intended stage, the coffee is washed clean in a low oxygen environment. This removes remaining mucilage while protecting the delicate volatile compounds created earlier. The washed finish contributes to the clean floral structure of the cup.

Thermal Shock
The coffee then passes through alternating hot and cold water stages. This rapid shift stabilizes aromatics, halts enzymatic activity, fixes ester profiles, and helps preserve clarity. Thermal shock is one of Paraíso’s signature innovations and contributes to the expressive fruit profile.

Sugarcane EA Decaffeination
The green coffee is decaffeinated with natural ethyl acetate derived from sugarcane. Combined with clean mountain water, the process removes caffeine gently while preserving the structural and aromatic integrity created during processing. The ethyl acetate is derived from sugarcane rather than synthesized.

Why You Will Love It

• A refined decaf with floral lift, red plum sweetness, and vibrant fruit.
• Produced through guided yeast inoculation rather than uncontrolled fermentation.
• A calm caffeine experience with a bright and expressive cup profile.
• Crafted by one of Colombia’s most innovative families in coffee processing.
• Scored 93 by Coffee Review for vivid fruit and confectionary sweetness in a plush, balanced cup

How to Brew

This coffee is excellent as a V60 pour over, showcasing its floral and red plum character. Use hot water near 205 degrees Fahrenheit to bring out the full expression of sweetness. In immersion brewers such as French press or AeroPress, expect a rounder, more tropical profile with deeper raspberry notes.

Learn more about decaf processing and decaf brewing here:

• Sugarcane vs Swiss Water Decaf®
• Why Decaf Coffee Often Brews More Slowly

About Finca El Paraíso

El Paraíso has become known as one of the most innovative farms in Colombia. Through microbiology labs, sensory labs, stainless steel bioreactors, custom drying systems, and data-driven processing, the Bermudez family crafts coffees that are expressive, clean, and consistent. Their approach blends science and artistry to create coffees that feel purposeful rather than chaotic.

This decaf captures that philosophy beautifully. Floral, fruity, sweet, and calm enough for any time of day.

Resting Time: 2-3 days