The third in our line of "Limited Release" coffees is yet another unique creation, featuring a rare Thermal Shock processing method that results in an unbelievably dreamy, sweet cup that lingers on the palate.
This is a Colombian coffee that's quite literally love at first whiff — seriously, we invite you to take in its glorious peachy wafts in person, experiencing how its sweet notes lightly float upon your nose while the coffee's still brewing. This is then backed up by a distinct aroma and taste that's bursting with unexpected notes of grapes, white peach and lychee jelly.
You see, this isn't your typical fruity coffee; El Paraiso Thermal Shock has a sweetness and body that perfectly counters its acidity, proving once and for all that fruity coffees can be more welcoming than one may think.
In the realm of taste, here's another little piece of insider information. We were, in fact, inspired by a previous limited-edition and very sold-out creation of ours: "Juicy", roasted exclusively for us by Namusairo Coffee, with its similar fruity yet sweet profile. And it's while seeking those distinctly fruity flavour notes, coupled with a high flavour clarity, that led us to El Paraiso's stunning coffee.
Full credit, really, goes to Finca El Paraiso, an exceptional farm and coffee producer established in 2008 and based in the Cauca region of Colombia, renowned for their innovative coffee fermentation techniques.
Owned and operated by Diego Samuel Bermudez, his family's main 49-hectare farm happens to be the base for their company, INDESTEC, shorthand for “Innovation and Technological Development for Agriculture".
True to its name, the post-harvest processing brand focuses on developing new coffee processing methods, including experimental techniques that seek to create unique and high-quality coffee flavours, with the aim to elevate the value of Cauca-grown coffees and solidify Colombia's position as a leader in specialty coffee.
As for our particular El Paraiso coffee, let's just say that we've definitely benefitted from the farm's cutting-edge innovation. The coffee used here is of the Castillo variety, a hybrid originally developed to enhance resilience and productivity, which has traditionally been associated with dominant chocolatey notes and citrus acidity.
Despite its potential, it was often overlooked in favour of other varieties. However, innovative producers such as Bermudez have since developed advanced post-harvest processing techniques to demonstrate that Castillo can deliver extraordinary cup quality, challenging its traditional perception.
Here, the micro-lot first goes through a meticulous selection process, beginning with the harvest of ripe cherries rich in sugars and flavour precursors. After cleaning and disinfection, the cherries then went through a double anaerobic fermentation: first in stainless steel tanks with CO2 injection for 72 hours, followed by a 120-hour aerobic phase with a "Yellow Fruits" yeast culture.
This is followed by the unique "Thermal Shock" washing method where the fermentation fluids surrounding the coffee beans were rapidly heated to 40°C, which causes the beans' membranes and pores to expand, allowing them to absorb abundant aroma and flavour precursors. A sudden wash with 12°C water then quickly closed the pores, effectively sealing in those flavour-enhancing compounds.
Then, Finca El Paraiso's specialised drying technology, designed to preserve volatile compounds, ensured a gradual and controlled drying process, resulting in high-quality green coffee suitable for long-term storage.
The absolute final result though relied on roasting trials on our end, where we sought to bring out a prominent aroma from those very beans. We had a clear direction in mind: a "sweet, good and syrupy body" with a high flavour clarity, captured in capsule form while still maintaining a consistent quality.
This process went through a couple of adjustments, and a severe spike of caffeine levels on the team's part after, we landed on a light, flavourful coffee that we're proud of — a well-balanced and highly-drinkable cup, versatile either as an espresso or long black.